



ARMOUR^»COMPANY 



U.S. A 



CATALOGUE 
of PRODUCTS 

MANUFACTURED BY 



ARMOUR;^Cd COMPANY 



? 






Copyright. 1918 
by 



ARMOUR^COMPAISY 



SEP I i /9I8 



Dressed Beef Department 

Dressed Beef: 

This classification covers beef in carcasses, hind- 
quarters, forequarters, and rattles. The beef is 
dressed and chilled in sides, but before loading in 
cars is ribbed or quartered to facilitate the work of 
shipping from the plant and the handling at the 
branch house. 

Dressed beef is classified in a general way as 
Native, Western and Texas, with steers, cows, 
heifers and bulls in each class; and is graded good, 
medium and fair of each class to designate quality. 
Native beef, as a rule, is of superior quality and has 
sufficient finish to indicate grain feeding, and the 
carcass is compact in form and covered with a good 
thickness of clear, bright fat. Cattle of this class 
generally mature at a comparatively early age. West- 
ern or Colorado beef is relatively rangy in form, 
less bright in color and not so good in quality, finish, 
or general appearance as the native variety. Texas 
beef also is less bright in color, weighs considerably 
less in the carcass than either the Native or Western 
grade, and is not so good in form, finish, nor quality. 

Native cattle are generally produced by the corn 
growing districts of the country. Western and Colo- 
rado cattle are raised in Colorado and adjacent states 
in the Northwest. Texas cattle come mostly from 
the state of that name and from Oklahoma, but the 
terms "Western" and "Texas" have less geographical 
significance now than formerly. Cattle produced in 
these sections, when properly handled and fattened 
on grain feed, frequently make beef that will com- 
pare favorably with the Native grade. 

Other grades of interest are Yearlings — which, as 
the name implies, are young, soft boned steers or 
heifers, generally of the native class, weighing 
400 to 700 pounds in the carcass— and Stillers, which 
are usually well bred steers, bulls or stags which 
have been fattened on distillery mash. The quality 



of this beef is usuallj- good, and tlie appearance 
attractive. 

The term "Kosher" indicates that the cattle 'have 
been slaughtered and the beef inspected, labeled and 
cleansed in accordance with the Jewish rites. All 
grades of cattle are slaughtered for this trade, the 
forequarter meat of the carcass being preferred and 
in general use, on account of being readily cleansed 
and the large veins easily removed therefrom in com- 
pliance with the Mosaic law. 

For ordering and shipping purposes, carcass beef 
is classified for weight as follows: Under 500 pounds, 
500 to 600 pounds, 600 to 700 pounds, 700 to 800 
pounds, 800 to 900 pounds, and 900 pounds and up. 



Dressed Sheep Department 

Which Includes Dressed Sheep, Dressed 
Calves, and Dressed Hogs 

DRESSED SHEEP 

1. Aged Stock includes our lots A, B and C: 

Lot A— All Sheep (Ewes and Wethers) under 
65 lbs. 

Lot A-H — ^All Sheep (Ewes and Wethers) 65 to 
80 lbs. 

Lot A-HH— All Sheep (Ewes and Wethers) 80 
lbs. up. 

Lot A-4— All Bucks. 

Lot A-X — Common to Fair Sheep. 

Lot B — All Caul-Dressed Sheep. 

Lot BX — All Common to Fair, Caul-Dressed 
Sheep. 

Lot B — The trade term of this grade is Year- 
lings. 

Lot C — The trade term of this grade is Winter 
or Fall Lambs. It includes all stock be- 
tween one and two years old which breaks 
at the lamb joint. From July 1st to about 
November 1st these are generally range 
stock. During the winter and spring they 
are grain fed. 

During the past few years there has been a re- 
markable change in the sheep business. Aged stock 
has become very scarce. Live stock men now mar- 
ket practically all of their stock as Lambs. This 
has almost resulted in the elimination of wether 
sheep and "C" lambs. Receipts of Aged Stock are 
now almost all ewes, and even these at times are 
very scarce. 

6 



2. Spring Lambs: 

The first run of lambs usually comes just before 
Easter. These are often termed "Hot House Lambs" 
and are the output of growers who specialize on early 
lambs. They are generally dressed with the pelts on. 

The first real run of Spring Lambs on the western 
markets is from Tennessee. They start in limited 
quantities about the middle of May and come regu- 
larly after June 1st. 

These are followed by Kentucky lambs during June 
and July, and the Central-State Natives and Western- 
Range Lambs from July 15th to about November 1st. 
During this season we tag our lambs "Genuine 
Springs." 

3. Lot G-E Lambs: 

These are the grain-fed spring lambs that run 
from about November 1st to June 1st. They are 
mostly range-bred stock that has been moved east 
during the fall and handled by professional feeders 
located throughout the central west. 

Our G-E and Genuine Spring Lambs are graded as 
follows: 

Regular — Good to Prime. 

X — Common to Fair. 

4. Imported Sheep and Lambs: 

For several years past frozen sheep and lambs have 
been imported from South America, Australia and 
New Zealand. Although the American trade is un- 
used to handling Frozen Stock, these imported Sheep 
and Lambs have met with a ready sale and given 
entire satisfactign. 

DRESSED PIGS AND HOGS 

Pigs are stock that will dress 100 lbs. or under. 
Animals over this weight are generally termed 
"Hogs." 

Suckling or Roasting Pigs: 

From 8 to 30 lbs. These are generally frozen. 
They are in demand around the three holidays — 
Thanksgiving, Christmas and New Year's. 



Dressed Pigs: 

From 30 to 100 lbs. Generally known as Shipper 
or Market Pigs. Onr grading on these is a-s follows: 

AA under 35 lbs. 

A 35 to 50 lbs. 

B 50 to 65 lbs. 

D 65 to 80 lbs. 

E 80 to 100 lbs. 

The seascn for Shipper Pigs is usually between 
September 1st and February 1st to 15th. 

During the first part of the season there is a good 
percentage of the A and AA grades. As the season 
advances the light Pigs become scarce. 

From December 1st on the bulk of the stock will 
range from 60 to 100 lbs. 

During the season, Chicago, St. Louis, Kansas City 
and Fort Worth usually have a good supply of Pigs. 
St. Joe at times has a fair run, but the run is rather 
erratic at this point. Omaha and Sioux City as a 
rule get very few. 

Dressed Hogs are divided into the following classi- 
fications, viz.: 

Shipper-Dressed Hogs: 

Are with head on, leaf lard in. Hams unfaced, un- 
split. They are graded as follows: 

E— 100 to 125 lbs. 

F— 125 to 150 lbs. 

G— 150 to 175 lbs. 

H— 175 to 200 lbs. 

Lard Hogs: 

Are dressed with head on, leaf lard in. Hams un- 
faced and split — 350 lbs. up. 

We do not carry a stock of Shipper-Dressed Hogs 
on hand at any plant. Therefore, it always is neces- 
sary to give us 48 hours notice on orders. 

Packer Dressed Hogs: 

Are with head off, leaf lard out. Hams faced and 
split. 

They are obtainable in the same grading and 
weights as Shipper-Dressed Stcck. 



DRESSED CALVES 

These are divided into two general classifications, 

viz.: 

Native Veal Calves, Milk-Fed, are graded as 
follows: 

AA— Strictly Choice— 100 to 135 lbs. 

A— Choice— 65 to 100 lbs. .__ 

B— Medium— 65 to 100 lbs. ^ 

X — Include all common to fair INIilk-Fed Dairy 
Calves. 

The heavy run of Dairy Calves is during the 
months of March, April, May and June. Chicago can 
be depended upon for a supply at all times. During 
the season St. Louis and Kansas City have a fair 
run, and a few are received at St. Joe. Other west- 
ern packing houses get very few strictly Dairy 
Calves. 

Western Calves (which class also includes native 
calves that are not Milk-Fed dairy stock) are graded 
as follows: 

C— Choice— 90 to 100 lbs. 

D- 

E- 

F- 

G— Good— 200 to 250 lbs. 

H— Good— 250 lbs. up. 

LL — Includes all Common to Fair of the above 
grades under 120 lbs. 

J— Includes all Common to Fair of the above grades 
over 120 lbs. 

The season on this classification runs from June 
1st to December 1st. They are usually very scarce 
between January 1st and May 1st. 

Kansas City and Ft. Worth get the heaviest runs. 
We also usually have a fair supply at St. Louis and 
Chicago during the season. Omaha and Sioux City 
receive very few Calves, either Native or Western. 

Our weights are with hide on. All Calves shipped 
with the hide off are skinned out just before ship- 
ping. 



Good 


to 


Choice— 120 


to 


140 


lbs. 


Good 


to 


Choice— 140 


to 


175 


lbs. 


-Good 


to 


Choice — 175 


to 


200 


lbs, 



Canned Food Department 

Domestic Science courses, improved kitchen uten- 
sils and the ever-improving gas stoves strongly indi- 
cate the desire to constantly cater to the wants of the 
up-to-date housekeeper. 

In every food industry in the United States there 
has been a noticeable effort in recent years to save 
time and trouble in the home in the preparation of 
food. "Ready to Serve" is the watchword. 

Canned Meats are growing in popularity because 
they meet the modern demand for convenience and 
economy in the kitchen. 

One pound of fi^ti^e^U Canned Meats contains as 
much nutrition and as much real food as the average 
two pounds of fresh meats. This is because fresh 
meats shrink about 50% in cooking. Canned Meats 
have gone through the shrinking — every ounce in the 
can is ready for the table. 

The success we have met with on Canned Meats 
is attributable almost entirely to our improved meth- 
ods. Some years ago we perfected and adopted a 
new vacuum process which preserves the natural 
flavor in Canned Meats. 

Then, too, the scientific process followed in cooking 
f^zHSejT canned products makes them just as tender 
as the most expensive steak — and the natural flavor 
is preserved. 

Under the Armour process, not a human hand or 
instrument of any kind touches the meat after it 
is processed, so the best meat in the world comes to 
the table absolutely pure, and scientifically clean. 

Beef and Vegetables — ftSuS^eJT 

Choice carrots, onions and potatoes, stewed with 
fresh beef in rich gravy. Serve hot. Especially suit- 
able for mining camps, etc. 

Packed in No. 2 tins. 

1 or 2 dozen to the case. , 

10 




Beef Loaf— >5g*^gSr 

Minced Beef with a com- 
bination of eggs, milk ana 
cereals; small addition of 
Pork for seasoning. Excellent 

^ , for cold luncheons. 

Packed in No. % tins. 

2 dozen to the case. 

Beef Steak and Onions — /^^g^^- 

Choice steak and onions, with gravy. Serve hot 
Suits all trade, especially shipping, mining camps] 

Packed in No. 2 tins. 
1 or 2 dozen to the case. 

Beef Stew— >5g^g^ 

Selected cuts of rib beef, stewed with best Colorado 
potatoes, carrots, onions and turnips. Rich brown 
gravy added. Serve hot. Suitable for all classes of 
trade, especially camps and shipping. 
Packed in No. 2 tins. 
1 or 2 dozen to the case. 
Beef Suet— ^^^^57- 

No. 1 Beef Kidney Suet, rendered. One pound 
equals two pounds raw. Substitute for butter in 
cookmg, etc. 
Packed in No. 1 tins, 2 or 4 dozen to the case 
Packed in No. 2 tins, 1 or 2 dozen to the case.' 
Boiled Beef— >^^g^ 
Choice cuts of lean beef. Serve hot or cold 
Packed in No. 1 tins, 2 or 4 dozen to the case 
Packed in No. 2 tins, 1 or 2 dozen to the case 
Packed in No. 6 tins, 1 dozen to the case. 

Boned Chicken— y^^gg^^- 

Only choice parts of 
fowl are used. One pound 
cooked equals almost 
four pounds raw. 

Packed in No. % tins, 

2 or 4 dozen to the case. 

Packed in No. Yz tins, 

2 dozen to the case. 




^BOWDCHICKEHl^ 



-ARMOUR aS^ COMPANY 



T-. , :: — " V1WZ.C11 uu tilt; caae. 

Packed m No. 1 tms, 1 or 2 dozen to the case 

11 



Bcned Turkey — f^tc^ejT 

Prepared same as 
Boned Chicken. 



Packed in No 
No. 1 tins. 



1 or 
case. 



1^ and 
2 dozen to the 



3^^^^j 



^fiONEDTURKu^ 



'ARMOUR jfe COMPAKV 




Boneless Pigs' Feet — J<sngeJt 

Selected cured Pigs' Feet, 
pickled. All bones removed. 
Should be thoroughly chilled 
before serving. 

Packed in No. 1 tins, 2 or 
4 dozen to the case. 



Packed in No. 2 tins, 
2 dozen to the case. 



1 or 



Brisket Beef — kS^Z^eJT 

Beef taken from the brisket. 
Cured in our well known mild sugar 
pickle. One sclid piece in each 
can. Excellent for sandwiches and 
cold lunches. 

Packed in No. 1 tins, 2 dozen to the case. 
Packed in No. 2 tins, 1 or 2 dozen to the case. 




Chicken Loaf — fi^Hg^JT 

Minced Chicken with a 
combination of eggs, milk, 
and cereals, with a small ad- 
dition of Beef and Pork for 
seasoning. Excellent for cold 
lunches. 

Packed in No. % tins, 2 dozen to the case. 
12 




Chicken Tamales — fi^u^hed/ 

Minced Chicken, seasoned with genu- 
ine imported Mexican spices — rolled in 
corn meal and put up in corn husks. 
Serve hot. 

Packed in No. % tins, 2 or 4 dozen to 
the case. 

Packed in No. 1 tins, 2 or 4 dozen to 
the case. 




Chili Con Carne — tt^H^edT 

Prepared from select cuts of lean beef, 
Mexican Chili beans and peppers, with 
rich buttered gravy. Serve hot. 

Packed in No. y^. tins, 2 or 4 dozen to 
the case. 

Packed in No. 1 tins, 2 or 4 dozen to 
the case. 

Packed in No. 2 tins, 2 dozen to the 
case. 
Packed in No. 6 tins, i/^ or 1 dozen to the case. 




Helmet Bologna Sausage: 

Made from the very best beef. In one piece, both 
ends tied. Suitable for shipping trade and mining 
camps, etc. 

Packed in No. 1 tins, 2 dozen to the case. 



Corned Beef — k^u^^ 

Carefully prepared from select cuts of lean beef. 
Cured in our well known mild sugar pickle. No bone 
or excess fat. Thoroughly chill tin before opening. 

Packed in No. 1 tins, 2 or 4 dozen to the case. 

Packed in No. 2 tins, 1 or 2 dozen to the case. 

Packed in No. 6 tins, 1 dozen to the case. 

Packed in No. 14 tins, % dozen to the case. 



13 




Packed in No, 
Packed in No. 



Corned Beef Hash — fi^tc^ejf 

Made under the same formula as 
the regular home-made variety. 

Packed in No. Vz tins, 2 or 4 
dozen to the case. 

Packed in No. 1 tins, 2 dozen to 
the case. 

2 tins, 1 or 2 dozen to the case. 
6 tins, 1/^ or 1 dozen to the case. 




ft^n^eJT Counter Display Case: 

This cut shows our new counter display case, which 
is by far the most compact, serviceable case we have 
ever offered the trade. 

Being highly lithographed, its handsome appear- 
ance will add materially to store decoration. 

Each case is packed with two dozen 14's Potted 
and Deviled Meats — assortment to be selected by the 
dealer. 

Goods sold in this case are subject to our regular 
list prices, the display case being furnished FREE 
OF CHARGE. 



14 




^^ ^ Deviled Chicken — J<Stl^e4r 

Cooked Chicken. Finely minced and 
f^^^ ^^ delicately seasoned. 

Packed in fiStc^edT counter display 
case. No. ^4 tins, 2 dozen to the case. 

DeviJed Ham — f^^^c^e^T 

Boneless Ham — Cooked. Finely 
minced and delicately seasoned. 

Packed in fi^tise^ counter display 
case. No. i/i tins, 2 dozen to the case. 

Deviled Meat — Helmet: 

Pork and Beef minced very fine and delicately sea- 
soned. 

Packed in No. i/4 tins, 4 dozen to the case. 
Packed in No. % tins, 2 dozen to the case. 





Deviled Tongue — fi^^l^^e^ 

Sugar cured beef tongues, minced 
fine, delicately seasoned. 

Packed in h^i^^e^ counter display 
case. No. i/4 tins, 2 dozen to the case. 



Deviled Turkey — ftSH^e^T 

Cooked Turkey, finely minced and 
delicately seasoned. 

Packed in JhS^Z^eJf counter display 
case. No. y^ tins, 2 dozen to the case. 




Dried Beef — Sliced — l^SiUfeJT 

Cut from fully cured beef hams, insides, outsides, 
and knuckles. One pound equals almost four pounds 
of fresh beef. 

Packed in No. i/^ tins, 2 or 4 dozen to the case. 

Packed in No. 1 tins, 2 dozen to the case. 

Packed in No. 1 Horseshoe tins, 2 dozen to the 
case. 

Packed in small size glass, 2 dozen to the case. 

Packed in large size glass, 1 or 2 dozen to the case. 



15 



Insides: 

6-lb. tins, 1/^ or 1 dozen to the case. 
5-lb. wooden boxes — any number desired. 
10-lb. wooden boxes — any number desired. 

Knuckles : 

6-lb. tins, y2 or 1 dozen to the case. 

Outsides: 

6-lb. tins, 1/^ or 1 dozen to the case. 
5-lb. wooden boxes — any number desired. 
10-lb. wooden boxes — any number desired. 

Dried Beef— Sliced — Shield: 

Packed in small size glass, 2 dozen to the case. 
Packed in large size glass, 2 dozen to the case. 
Packed in No. i/^ tins, 2 or 4 dozen to the case. 
Packed in No. 1 tins, 2 or 4 dozen to the case. 
Packed in No. 6 tins, i/^ or 1 dozen to the case. 

Frankfurter Bratwurst — hms^ej/ 

Same kind of sausage as German Frankfurts. Six 
sausages in each can. Serve hot or cold. Especially 
adapted to hotels and restaurants, etc. 

Packed in No. 1 tins, 2 dozen to the case. 

Packed in No. 2 tins, 2 dozen to the case. 

Hot Tamales — l^^n^geJf 

A combination of :Minced Veal and Pork — Mexican 
peppers rolled in corn meal and put up in corn husks. 
Serve hot. 

Packed in No. i^ tins, 2 or 4 dozen to the case. 

Packed in No. 1 tins, 2 or 4 dozen to the case. 

Hamburger Steak — p^i^e^/ 

Genuine old fashioned style Hamburger Steak, gar- 
nished with chopped onions and rich beef gravy. 
Serve hot. 

Packed in No. y^ tins, 2 or- 4 dozen to the case. 

Packed in No. 1 tins, 2 dozen to the case. 

16 



Ham Loaf — ft^^Z^ejZ^ 




Sugar Cured Hams, shred- 
ded and minced; small addi- 
tion of Beef for seasoning. 
Excellent for cold lunches. 

Packed in No. % tins, 2 
dozen, to the case. 



Irish Stew — l^kil^^d/ 

Prepared from selected cuts of Mutton, garnished 
with potatoes, onions, carrots, and richly seasoned 
with heavy gravy. Serve hot. Especially adapted to 
mining camps and shipping trade. 

Packed in No. 2 tins, 1 or 2 dozen to the case. 

Lamb's Tongue — ki.ti^ed/ 

Sugar cured tongues, all skin re- 
moved. Serve hot. 

Packed in No. y^ tins, 2 or 4 
dozen to the case. 

Packed in No. 1 tins, 2 dozen tc 
the case. 

Packed in No. 6 tins, 1 dozen to the case. 

Packed in pint or quart jars, 6 or 12 to the case. 

Liver and Bacon — /^^^gST 

Choice Sliced Beef Liver and Jf^u^e^t/ Bacon, rich 
gravy added. Suitable for mining camps, etc. 
Packed in No. 1 tins, 2 or 4 dozen to the case. 

Lunch Tonguec — keU^e^ 

Sugar cured Pork tongues. Serve cold. 
Packed in No. l^ tins, 2 or 4 dozen to the case. 
Packed in No. 1 tins, 1 or 2 dozen to the case. 
Packed in No. 6 tins, Vz or 1 dozen to the case. 

Luncheon Beef — k^^i^e^ 

Cured in a special sugar spiced pickle, which im- 
parts a distinct and delicious flavor. 

Packed in No. 1 tins, 2 or 4 dozen to the case. 
Packed in No. 2 tins, 1 or 2 dozen to the case. 




17 



Luncheon Style Sausage— >^^g57" 

Special club sausage, garnished with I^StZ^eJT To- 
mato sauce. Serve hot. 

Packed in No. i/^ tins, 2 or 4 dozen to the case. 

Minced Collops — f£tl^^ 

Lean Beef minced with onions, to which is added 
rich beef gravy. Serve " hot. Suitable for shipping 
trade and mining camps. 

Packed in No. 1 tins, 2 or 4 dozen to the case. 

Packed in No. 2 tins, 1 or 2 dozen to the case. 

Minced Steak — f^k^i^ed/ 

Practically the same as INIinced Collops, packed in 
same size tins. 

Oxford Sausage — >^^^g^ 

Choice clear Pork sausage. Put up in tender cas- 
ings, tied at both ends. Six to a can. 
Packed in No. 1 tins, 2 dozen to the case. 

Ox Marrow — >^^g^ 

Pure Beef bone marrow, rendered. Substitute for 
butter in cooking. No odor. Always sweet. Guar- 
anteed in any climate. 

Packed in No. 1 tins, 2 or 4 dozen to the case. 

Packed in No. 2 tins, 1 or 2 dozen to the case. 

Ox Tails — Solid — li^^u^^ 

Choice Ox Tails, cut to length of the tin. Excellent 
for shipping trade. 

Packed in No. 2 tins, 1 or 2 dozen to the case. 

Ox Tongues— yS^^^ST 

Specially selected Ox 
Tongues, prepared in a 
mild sugar pickle. One 
whole tongue in each can 
— no waste. 

Packed in No. 1 tins, 1 
or 2 dozen to the case. 

Packed in No. ly^ tins, 
1 or 2 dozen to the case. 

Packed in No. 2 tins, 1 
dozen to the case. 



Vja^ti^edl 



*;OXTONGlJEU 



^^^^ ^Rmour^^company 



18 



Packed in No. 2^^ tins, 1 dozen to the case. 
Packed in No. 3 tins, 1 dozen to the case. 
Packed in No. 6 tins, % or 1 dozen to the case. 
Packed in medium size glass, 1 dozen to the case. 
Packed in large size glass, 1 dozen to the case. 

Plum Pudding — k^-u^ed/ 

Made after a very celebrated old English formula 
and contains only the very highest quality fruits, 
suet, wine and other ingredients. 

Packed in No. % tins, 2 dozen to the case. 

Packed in No. 1 tins, 2 dozen to the case. 



Pork and Beans, Plain — li^ic^edT 

High grade hand-picked Michigan navy 
beans; generous piece of Pork in each 
can. Packed as follows: 

Vz tins, 4 dozen to the case. 

1 tins, 4 dozen to the case. 

2 tins, 3 dozen to the case. 

3 tins, 2 dozen to the case. 



No. 
No. 
No. 
No. 
No. 



10 tins, 1 dozen to the case. 




Pork and Beans with Tomato Sauce — kStZ^^JT 

High grade hand-picked Michigan navy beans; gen- 
erous quantity rich tomato sauce and palatable piece 
of Pork. 

Packed in same size packages as Plain Beans. 



Pork Sausage Meat — Ji^iZ^eJr 

Pure Pork Sausage Meat, excellent 
fried, or may be served cold. 

Packed in No. y^. tins, 2 or 4 dozen 
to the case. 

Packed in No. 1 tins, 2 or 4 dozen to 
the case. 

Packed in No. 2 tins, 1 or 2 dozen to 
the case. 



Potted Beef— y^^^g^r 

Lean Beef finely minced and delicately seasoned. 
Packed in No. 14 tins, 4 dozen to the case. 
Packed in No. y^ tins, 2 or 4 dozen to the case. 




19 



Potted Meats— Helmet: 

Pork and Beef minced very fine and delicately sea- 
soned. 

Packed in No. i/4 tins, 4 dozen to the case. 
Packed in No. i/^ tins, 2 or 4 dozen to the case. 



Potted Ham— >^*^5r 

Potted Chicken — h^tc^^ej/ 

Potted Tongue — ft^u^JT 

Potted Turkey — h^tl^e^ 

Potted and deviled meats vary in their meat and 
spice flavor only. The difference between potted and 
deviled is that a little more cayenne pepper is added 
to all deviled meats. 






It should be remembered in using the deviled or 
potted goods that they are already highly seasoned, 
and the sauces to be used with them should be with- 
out additional seasoning until it is determined by 
taste that more is required. Such seasoning as lemon 
juice, onion extract; Worcestershire sauce, tomato, 
mushroom, cr walnut catsup may be used with care. 

Packed in >6^i^«^ counter display case. No. 14 
tins, 2 dozen to the case. 

Rice, Beef and Chili Sauce — Helmet: 

A delicious combination of Rice, Beef and Chili 
Sauce; delightfully seasoned. 

Packed in No. 1 cans, 4 dozen to case. 

Rice, Pork and Chili Sauce — Helmet: 

A delicious combination of Rice, Pork and Chili 
Sauce; delightfully seasoned. 

Packed in No. 1 cans, 4 dozen to case. 



20 



Rice, Beef and Tomato Sauce — Helmet: 

A delicious combination of Rice, Beef and Tomato 
Sauce; delightfully seasoned. 

Packed in No. 1 cans, 4 dozen to case. 

Rice, Pork and Tomato Sauce — Helmet: 

A delicious combination of Rice, Pork and Tomato 
Sauce; delightfully seasoned. 

Packed in No. 1 cans, 4 dozen to case. 

Roast Beef — f£tl^eJf 

Select portions of fresh, lean Beef, parboiled and 
steam roasted. 

Packed in No. 1 tins, 2 or 4 dozen to the case. 
Packed in No. 2 tins, 1 or 2 dozen to the case. 
Packed in No. 6 tins, 1 dozen to the case. 

Roast Mutton — hStZ^^JZ^ 

Select portions of fresh Mutton, parboiled and 
steam roasted. 

Packed in same size tins as Roast Beef. 

Sauerkraut and Vienna Sausage — I^SU^JT 

Made from our huse^l Kraut and ft^us^d/ Vienna 
Style sausage, two pieces of sausage to the can. 
Packed in No. l^/^ tins, 2 dozen to the case. 

Sausage Meat — Helmet: 

Prepared with lean beef and pork, cereals, spices 
and sage. 

Packed in No. i/^ tins, 2 or 4 dozen to the case. 
Packed in No. 1 tins, 2 or 4 dozen to the case. 
Packed in No. 2 tins, 1 or 2 dozen to the case. 

Sliced Bacon — >^^g^ 

Cut in uniformly thin slices, M^^r * ""*^ A 

\r i\ f 11 • ti^^^^^sss^^M^^ 

Small size glass, 2 dozen to jPsg^^'^^^^ B 

Large size glass, 1 or 2 dozen "^ ^^^^^^Miy 
to the case. 

21 



No. Vz tins, 2 dozen to the 
case. 

No. 1 tins, 1 or 2 dozen to the 
case. 

8-oz. (full weight) cartons, 1 
or 2 dozen to the case. 

12-oz. (full weight) cartons, 1 
dozen to the case. 

16-oz. (full weight) cartons, 1 
or 2 dozen to the case. 

5-lb. (full weight) cartons, any 
number desired. 



/^jK^&*»Mr 




rmf 




SOUPS— >^^«5r 

kkii^e4/ Tomato: 

Is prepared only from full fresh ripe 
choice Tomatoes — flavored and seasoned 
with tender, crisp celery and parsley, 
selected spices, and pure creamery but- 
ter, all of which gives that y^^SiT flavor 
that appeals to the most critical taste of 
an epicure. 

kUOe^ Ox Tail: 

For this we use selected Ox Tails. The 
broth is flavored with small pieces of 
carrots, turnips and parsley; this com- 
bination blending a flavor that is really 
delicious. 



fi^ti^4/ Mock Turtle: 

Is prepared from calves' heads and 
tongues — sufficient number of vegetables, 
all purposely chopped fine, are entirely 
cooked up in one process, the pure spices 
added giving that "just right" flavor that 
is most appetizing. 




22 



lik^i/ied/ Chicken; 

Is prepared from chicken broth. 



Se- 



lected fowls are first boiled — the broth 
drawn off — and additional minced chicken 
added, as also spices, and a sufficient 
amount of rice, making it a really deli- 
cate broth. 



mi^^^ Vegetable: 







Is prepared from a varie<:y of selected 
vegetables with which a small quantity 
of tomato is cooked. The full body pro- 
duced by the large quantity of vegetabl'^s 
making it just as good as real home-maae 
Vegetable Soup. 



Consomme: 




A most delicate and appetizing soup; 
made from the choicest prime beef and 
daintily flavored with selected vegetables. 
As a "first course" dish it is most excel- 
lent. 

Packed in size 1 tins, 4 dozen to the 
case. 

Either straight or assorted cases. 



Soup and Bouilli — Melrose: 

Lean beef, rich beef soup, and vegetables, carrots, 
turnips, onions. Delicious combination of beef, soups 
and vegetables. Serve hot. 

Packed in No. 2 tins, 1 or 2 dozen to the case. 

Packed in No. 6 tins, 1 dozen to the 
case. 



Spaghetti, Meat and Chill— >^^^^ 

Made from choicest cuts of lean beef 
and best quality of Spaghetti, garnished 
with Mexican Chili peppers. Must be 
served hot. 

Packed in No. 1 tins, 2 or 4 dozen to 
the case. 




23 



Stewed Kidneys — y^i^gST 

Beef and Pork kidneys, minced. Garnished with 
rich English club sauce. Serve hot. 

Packed in No. 1 tins, 2 or 4 dozen to the case. 
Packed in No. 2 tins, 1 or 2 dozen to the case. 



Tripe — kS^^^eJT 

Choice honeycomb tripe, prepared 
with fresh milk. 

Packed in No. 2 tins, 1 or 2 dozen 
to the case. 





Veal Loaf- 



A combination of minced 
Veal, eggs, milk and cereals: 
beef and pork added for sea- 
soning. 
Packed in No. % tins, 2 dozen to the case. 

Vienna Style Sausage — f^^^^JT and Helmet: 

Our standard Vienna Sausage. 
Cut to fit various^ size tins. Serve 
hot. 

Packed in No. y^ tins, 2 or 4 
dozen to the case. 

Packed in No. 1 tins, 2 or 4 dozen 
to the case. 

Packed in No. 2 tins, 1 or 2 dozen to the case. 




fiSH^^ PEANUT BUTTER 

This increasingly popular product is made of 
strictly No, 1 Spanish and Virginia peanuts, blended 
in proper proportions to give the most satisfactory 
results. 

Use of only the finest materials, trained workmen 
and most up-to-date equipment combine to give it 



24 




the quality, flavor, superfine roast and smoothness 
of grind for which it is noted. 

You can unhesitatingly offer it to 
your trade as the f^ti^df on the mar- ^^^S^]^ 
ket today. 

Small jars, 2 dozen to case. 

Medium jars, 2 dozen to case. 

Large jars, 1 dozen to case. 

15-lb. net pails to case, 2 to crate. 
5-lb. net pails, 6 and 12 to crate. 

25-lb. net pails, 2 to crate. 

60-lb. net pails, 1 to crate. 




25 



Mince Meat Department 



We desire to thoroughly acquaint you with all the 
details of the Mince Meat business. 

The most important thing to remember is: Every 
grade of Mince Meat we put up, except our Shield 
brand, is absolutely free from any chemical preserv- 
atives, as the alcohol in the rum and brandy used 
in our kUi^ej/ Home Made and Mayflower Moist 
Mince Meat acts as a preservative, if Mince Meat is 
handled according to our directions. In our Shield 
Brand, however, the low price we make will not per- 
mit our using rum and brandy, and, therefore, we 
must use one-tenth of one per cent benzoate of soda 
to preserve it. 

To meet the particular demands of every user of 
Mince Meat, we put up eight different grades under 
as many brands, packed in small packages, tins, pails 
or barrels, as follows: 



Two grades of Condensed — | 
Two grades of Concentrated — j 



Helmet 



Bakers' 



Shield 

The brands of Mince Meat above listed are packed 
as follows: 



ti^,u^ed/ and Helmet Condensed: 

Packed in 10-oz. cartons, 36 
cartons to the case. 




26 




I^Stl^Sit Concentrated : 

Packed in 1^-lb. tin pails, 2 dozen to 
the case; 3-lb. tin pails, 1 dozen to the 
case. 

mig:^ Moist: 

Packed in quart jars, 6 or 12 to the case. 
fikti^ed/ Concentrated or Condensed: 

Packed in 13, 25 and 50-lb. kits, and 100, 250 and 
450-lb. barrels. 

Bakers' Concentrated or Condensed: 

Packed in 13, 25 and 50-lb. kits, and 100, 150, 250 
and 450-lb. barrels, 

>6^^^g^ Moist: 

Packed in 5 and 10-lb. kanakins, 6 
to the case; also 20 and 40-lb. kanakins 
and 100, 250 and 450-lb. barrels. 

Home Made Style, Moist: 

Packed in size 1 tins, 2 dozen to the 
case; also 13, 25 and 50-lb. kits, and 
100, 150, 250 and 450-lb. barrels. 

Mayflower and Shield, Moist: 

Packed in 13, 25 and 50-lb. kits, and 100, 150, 250 
and 450-lb. barrels. 

fikil^e4/ and Bakers' Concentrated are packed in 13, 
25 and 50-lb. kits, and 100, 150, 250 and 450-lb. barrels. 

All of the ingredients contained in our Mince Meat 
are absolutely the best we can secure. 

RAISINS used are the finest quality of 3 and 4- 
Crown Standard Muscatels and Sultanas, bought 
direct from the largest growers in the Fresno Dis- 
trict in California, in the season when fruit is at its 
best. The raisins are carefully washed and stemmed 
by hand to insure their cleanliness — then put through 
an automatic seeding machine to remove the seeds. 
In this way, the meat and flavor of the raisins are 
retained in their entirety. 




27 



CURRANTS are, as you know, an important item— 
and for this reason we secure the best that the mar- 
ket affords, which are known as "Greek Dry Cleaned 
Amalias." 

APPLES used in our Moist Mince jNIeat are of the 
Greening and Baldwin varieties, while in the Con- 
densed and Concentrated Mince Meat we use fancy 
Virginia sun-dried apples. 

CITRON of the best variety may be imported — 
but if it isn't chopped into uniform sizes its value is 
considerably lessened. We watch this feature as 
closely as we do the quality of the citron — which 
assists us wonderfully in getting the desired flavor. 

SPICES of our own grinding are used, thus assur- 
ing us the purest on the market. 

SUGAR used is that commonly known as pure cane 
sugar. 

MEAT and SUET: Armour and Company have 
always been known as packers of strictly high-grade 
meats, and the Mince INIeat department is in a posi- 
tion to select the very best quality of prime beef 
and kidney suet. This is an obvious advantage over 
competitors who are compelled to purchase their 
product from outside sources, and have not the facili- 
ties for selecting the best grades of beef and suet. 

We have been asked why the meat in our product 
cannot be seen. This is easily accounted for by the 
fact that it is purposely chopped fine to permit proper 
blending of the spices and sugar. Were larger pieces 
used, it would naturally take a long time for the 
sugar and spices to permeate the entire product, with 
the result that many people would complain of a bit- 
ter taste. This unpleasant taste is not perceptible 
in Armour's Mince Meat, owing to our extreme care 
in the blending of ingredients. This in a great way 
is the secret of Armour's "Quality" Mince Meat. 

SEASONING: We have seasoned our Mince Meat 
to suit the average taste. To make a more highly 
spiced meat, additional flavors may be added to suit 
the individual taste. 

28 



GUARANTEE: We absolutely will not guarantee 
the keeping quality of our Mince Meat, and no other 
legitimate manufacturer will. We do claim, how- 
ever, that our Moist Mince Meat will stand up as long 
as any Mince Meat on the market if it receives the 
care which should be exercised in the handling of all 
Moist Mince Meats and according to the directions 
on each package. 

FERMENTATION: Wet Mince Meat requires more 
attention than either Condensed or Concentrated 
Mince Meat, because of fermenting properties it 
contains. 

THE REASON: Green apples and fresh cider are 
used in the manufacture of Moist Mince Meat, and 
as apples make cider, and raisins and currants make 
wine, it can be readily understood why Moist Mince 
Meat is liable to ferment, but with careful handling 
this can be avoided. We recommend that it be kept 
in a cool place and stirred at least once a day for the 
reason that the sugar dissolves in the cider, making 
the liquid part of the Mince Meat heavier than the 
fruit; the liquid settling to the bottom and the fruit 
remaining on the top, it dries and presents an un- 
sightly appearance. But if kept thoroughly mixed it 
will have a brighter appearance and a better flavor, 
and again, if spices are kept thoroughly mixed, they 
act as a preservative. 

Fermented Mince Meat does not necessarily mean 
that it is spoiled. If allowed to ferment in a cool 
place, Mince Meat takes on a brighter taste and 
snap that it otherwise does not have. The alcohol 
formed in the process of fermentation merely acts 
as a temporary preservative, and is evaporated in 
the baking. 

Condensed and Concentrated Mince Meat, if stored 
in a cool place, and handled with reasonable care, 
will keep almost indefinitely. 

Concentrated Mince Meat: 

Concentrated Mince Meat contains the same in- 
gredients as Moist Mince Meat, except that dried 
apples and boiled cider are used. The water having 
been evaporated from the cider, the diluticn puts our 
Concentrated Mince Meat into the same form as 
regular Moist Mince Meat. 

29 



COFFEE 

A high mountainous grown Coffee from the best 
producing coffee countries. 

The fiUi^led/ Brand— "a Perfect Blend" — for mel- 
lowness, smoothness and flavor has no peer. 

Helmet Coffee is a brand that will meet the de- 
mands of those desiring a Coffee with a sharp twang 
— a splendid article at a medium price. 

Our facilities aiid expert advisers enable us to 
place at the disposal of the public two brands of 
Coffee that are certain to give lasting satisfaction to 
Coffee drinkers everywhere. 

24 1-lb. net cartons f^^l^^ 
50 1-lb. net cartons >^^S^ 



12 3-lb. net cartons ft^u^^jT 



24 3-lb. net cartons fiSn^JT 

24 1-lb. net cartons Helmet. 

50 1-lb. net cartons Helmet. 

12 3-lb. net cartons Helmet. 

24 3-lb. net cartons Helmet. 

Armour's Coffee is also packed in the bulk in 50- 
and 100-lb. drums. All Coffees can be had either in 
the berry, steel cut or pulverized. 

Other brands are now in the course of preparation 
and will soon be ready for the market. 

FISH ITEMS 
Salmon: 

Our salmon is packed in canneries located at the 
most advantageous points on the Pacific Coast from 
Washington to Alaska, insuring select fish of all 
grades, as well as packing them just as quickly as 
caught. These canneries contain modern machinery 
and the varying grades handled insure a food for 
the most critical epicurists. 
No. in Case and Size: 

48 y^ Fancy Sockeye, fikti^e^/ Brand. 

48 1 Fancy Sockeye, l^tZ^eJT Brand, Tall. 

48 1 Fancy Sockeye, f^tZ^edT Brand, Flat. 

48 1 Alaska Red, Armour's, Tall. 

48 Vz Alaska Red, Armour's, Flat. 

30 



48 1 Medium Red, Armour's "Sterling," Tall. 

48 y^ Medium Red, Armour's "Sterling," Flat. 

48 1 Pink, Armour's "Atlantis" Brand, Tall. 

48 y^ Pink, Armour's "Atlantis" Brand, Flat. 

48 1 Chum, Armour's Titan Brand, Tall. 

48 1/^ Chum, Armour's Titan Brand, Flat. 

48 y^ fikil^e^ Brand Chinooks, Flats. 

48 1 fiSu^dT Brand Chinooks, Flats. 

48 1 mi^^JT Brand Chinooks, Tall. 

Sardines: 

Our domestic sardines are packed in canneries 
located at the shore line of the Maine Coast, also 
southern California, insuring fresh fish at all times. 

These canneries are equipped with the most mod- 
ern machinery and each case is inspected by a United 
States Government Inspector, insuring uniform qual- 
ity, as well as an appetizing piece of goods. The 
excellent nutritive value contained in a can of sar- 
dines is a well known fact. 

We also carry an extra fancy quality of Imported 
Norwegian Sardine packed for us in large canneries 
located along the Fjords in Norway. The same care 
is used in canning these, and a government inspection 
certificate is issued with each case. 

Domestic — Oil: 

100 1^ Decorated — keyless. 

100 1^ Decorated — with key. 

100 % Red Seal carton with key. 

100 14 Fancy in Olive Oil. 

Domestic — .Mustard: 

100 1/4 Decorated — with key. 

48 % Decorated — keyless. 

48 % Fancy Touraine carton with key. 

100 1/4 Red Seal carton with key. 

48 % Red Seal carton with key. 

Imported — Olive Oil: 

100 1/4 fik^i^e^ Norwegian. 
50 1/4 fikti^d^ Norwegian. 
24 l^ f£iig^4r Norwegian. 

31 



Tuna Fish: 

This is one of the gamest of fish, and is caught 
with hook and line off tlie Southern California Coast 
near the Catalina Island. In order to insure packing 
fresh fish, and obtaining an appetizing piece of goods, 
floating canneries go out with fishermen. Tuna is 
coming into stronger favor every day with the house- 
wife as "an excellent meat for appetizing salads, and 
fiktl^^ Tuna is strongly recommended. 

-18 14 kSiZ^JT, flat tins. 
-18 Vn. f^ng^JZ', flat tins. 
-18 1 fiUi^e^ , flat tins. 

Shrimp: 

Shrimp Salads and Shrimp Cocktails are well 
known by everyone, and our Shrimp is caught and 
canned in factories located on the shore along the 
Gulf of Mexico, which is known as the most fertile 
shrimp fishing ground, insuring superior quality. 

24 1 ti^u^^jr Brand— Dry or Wet Pack. 

24 11/2 >^^^^ Brand— Dry or Wet Pack. 

Cove Oysters: 

Our Cove Oysters are packed for us at the im- 
mense Oyster grounds in and around the Chesapeake 
Bay, as well as the fertile grounds located along 
the Gulf Coast. They are highly processed Avhen 
packed, which insures their keeping qualities. 

24 4-oz. Helmet Brand. 

24 o-oz. Helmet Brand. 

24 8-oz. Helmet Brand. 

Lobsters: 

Our lobsters are packed for us along the Xova 
Scotia shores of the Atlantic in Canada. Modern 
machinery and methods insure an appetizing and |, 
nutritious focd for salads, etc. 

96 14 kkti^e<U Brands. 
48 1/2 f^^El^^jT Brands. 
48 1 fiUiAe^/ Brands. 

32 



VEGETABLES 

All our vegetables are packed in the districts where 
climate and soil work together to produce the high- 
est quality products. The >^^g^ Oval Label is 
used only on goods the superior quality of which we 
have definitely determined is the best that can be 
produced. 

In packing f^kti^edl Tomatoes nothing but whole 
red ripe fruit is used. Our tomatoes are all hand 
packed in sanitary tins, the whole tomato being 
placed in the can without surplus moisture. Our 
Helmet Tomatoes are packed also from red ripe 
fruit only, and differ from the >5g^^^ Brand in that 
the fruit is not always uniform in- size and becomes 
more or less crushed in packing. 

Our f<^u^^ Corn is packed where the highest 
quality fancy corn is grown, viz., in Maine, New 
York, Minnesota and Illinois. Nothing is overlooked 
that will insure the quality of the corn being worthy 
of the y^^^g^ label. 

Mcst of our Peas are packed in Wisconsin and 
New York, and here again we are assured of the 
best quality obtainable. We are especially careful 
to secure uniformity in size and flavor for our >K^^g^ 
Brand. 

Asparagus (Packed in California): 

24 2% k^^Zg^JT Giant White Asparagus. 

24 2% fi^ii^^ej/ Mammoth White Asparagus. 

24 2% f^tZ^JT Large White Asparagus. 

24 21/^ k^^ii^j/ Giant Green Asparagus. 

24 21/^ f£tZ^JZ^ Mammoth Green Asparagus. 

24 ly^ fi^H^dT Large Green Asparagus. 

24 1 k^iZ^jr Mammoth White Tips, Square Tins. 

24 1 ke^l^JT Large White Tips, Square Tins. 

24 1 fiU/^ieiU Mammoth Green Tips, Square Tins. 

24 1 tik^i^d/ Large Green Tips, Square Tins. 

24 21/^ Helmet Medium White Asparagus. 

24 21/^ Helmet Medium Green Asparagus. 

24 1 Helmet Medium White Tips, Square Tins. 

24 1 Helmet Medium Green Tips, Square Tins. 

24 21^ Fowler Small White Asparagus. 

24 2^/^ Fowler Small Green Asparagus. 

33 



24 1 Fowler Small White Tips, Square Tins. 

24 1 Fowler Tiny White Tips, Square Tins. 

24 1 Fowler Small Green Tips, Square Tins. 

24 1 Fowler Tiny Green Tips, Square Tins. 

48 1 Fowler Small White Asparagus, Tall Tins. 

48 1 Fowler Small Green Asparagus, Tall Tins. 

Beets (Packed in Wisconsin and New York): 

24 2 fiSngeJr Baby Whole. 

24 3 hiU^ej/ Baby Whole. 

6 10 fi Ui^e4/ Small Whole. 

24 2 Helmet Large Whole and Cut. 

24 3 Helmet Large Whole and Cut. 

6 10 Helmet Large Whole and Cut. 

Corn: 

48 1 f^ugeJT Fancy Maine. 

24 2 htl^e4/ Fancy Country Gentleman. 

24 2 y^^g^T Fancy Early Crosby. 

24 2 >K^Sr Fancy Maine. 

6 10 >K*^S^ Fancy (any above varieties). 
48 1 Helmet Extra Standard. 
24 2 Helmet Extra Standard. 

6 10 Helmet Extra Standard. 
48 1 Fowler Standard. 
24 2 Fowler Standard. 

6 10 Fowler Standard. 

Green Beans (Packed in New York): 

24 2 fi kti^ i ej/ Tiny Refugee. 

24 2y2 >5^^S^ Tiny Refugee. 

24 3 f! kt/A^ Tiny Refugee. 

6 10 y^A^^Ssr Tiny Refugee. 

24 2 Helmet Whole or Cut String and Stringless, 

24 2^ Helmet Whole or Cut String and Stringless. 

24 3 Helmet Whole or Cut String and Stringless. 

6 10 Helmet Whole or Cut String and Stringless. 

Lima Beans: 

48 1 Helmet Soaked. 
24 2 Helmet Soaked. 
24 3 Helmet Soaked. 

34 



Mixed Vegetables for Soup: 

48 1 >K^^sr 

24 2 mi^dT 

6 10 mig^jr 

Okra: 

24 2 Helmet. 

24 3 Helmet. 

6 10 Helmet. 

Okra and Tomatoes: 

24 2 Helmet. 
24 3 Helmet. 

Peas (Packed in Wisconsin and New York): 

24 2 y^^g^r Fancy Tiny Sifted Sweet. 

24 2 >^i^g5r Fancy Tiny Sifted Early June. 

24 2 f£il^ejr Fancy Extra Sifted Sweet. 

24 2 fi kti^^j/ Fancy Extra Sifted Early June. 

24 2 liS^i^ejr Fancy Sifted Sweet. 

24 2 fiSn^^JT Fancy Sifted Early June. 

24 2 >^^g5r Fancy Sweet. 

24 2 >^^g5r Fancy Early June. 

6 10 y^ii^gsr Fancy (any above sizes). 

24 2 Helmet Extra Std. Ex. Sifted Sweet. 

24 2 Helmet Extra Std. Ex. Sifted Early June. 

24 2 Helmet Extra Std. Sifted Sweet. 

24 2 Helmet Extra Std. Sifted Early June. 

24 2 Helmet Extra Std. Sweet. 

24 2 Helmet Extra Std. Early June. 

6 10 Helmet Extra Std. (any above sizes). 

24 2 Fowler Standard Sifted Sweet. 

24 2 Fowler Standard Sifted Early June. 

24 2 Fowler Standard Sweet. 

24 2 Fowler Standard Early June. 

6 10 Fowler Standard (any above sizes). 

Pumpkin: 

24 2 >^^g^ Fancy Solid Dry Pack. 

24 21^ miSSjr Fancy Solid Dry Pack. 

24 3 mi^eZt Fancy Solid Dry Pack. 

6 10 fikii^e^ Fancy Solid Dry Pack. 

24 2 Helmet Extra Standard Dry Pack. 

35 



24 21/^ Helmet Extra Standard Dry Pack. 

24 3 Helmet Extra Standard Dry Pack. 

6 10 Helmet Extra Standard Dry Pack. 

Red Kidney Beans: 

24 2 >^^^g^ Fancy Improved. 
24 2 Helmet Extra Standard. 



Spinach: 

24 2 li^Zg^jr Fancy Solid Pack. 

24 V-k >K^/i^W Fancy Solid Pack. 

24 3 >^4^«sr Fancy Solid Pack. 

6 10 f£u^e^ Fancy Solid Pack. 

24 2 Helmet Extra Standard. 

24 21/^ Helmet Extra Standard. 

24 3 Helmet Extra Standard. 

6 10 Helmet Extra Standard. 



Squash: 

24 3 
6 10 






and Helmet, 
and Helmet. 



Succotash: 

48 1 fi^-u^ed/ and Helmet. 

24 2 fi^n^JT and Helmet. 

6 10 mi^^zr and Helmet. 



Sweet Potatoes: 

24 2 k^U^^^r Fancy and Helmet Extra Standard. 

24 21/^ >^^^^ Fancy and Helmet Extra Standard. 

24 3 ti^n^^JT Fancy and Helmet Extra Standard. 

6 10 fi^^Sej/ Fancy and Helmet Extra Standard. 

Tomatoes: 



48 1 fi^mejr 

48 11/2 fi^u^^ 

24 2 ;^^S^^ 

24 21/2 k^il^e^ 

24 3 > ^^gg^ 

6 10 fi^H^^ 

48 1 Helmet 

48 IV2 Helmet 

24 2 Helmet 



Fancy Whole Hand Packed. 
Fancy Whole Hand Packed. 
Fancy Whole Hand Packed. 
Fancy Whole Hand Packed. 
Fancy Whole Hand Packed. 
Fancy Whole Hand Packed. 
Standard. 
Standard. 
Standard. 



24 2y2 Helmet Standard. 

24 3 Helmet Standard. 

6 10 Helmet Standard. 

48 1 Fowler Standard with Puree. 

48 iy2 Fowler Standard with Puree. 

24 2 Fowler Standard with Puree. 

24 21/^ Fowler Standard with Puree. 

24 3 Fowler Standard with Puree. 

6 10 Fowler Standard with Puree. 

Wax Eeans: 

24 2 fgiZ^jr Fancy Tiny. 

24 21/^ y^^^ST Fancy Tiny. 

24 3 r^n^^jr Fancy Tiny. 

6 10 f^^m^jr Fancy Tiny.. 

24 2 Helmet Extra Standard Whole or Cut. 
24 21/^ Helmet Extra Standard Whole or Cut. 
24 3 Helmet Extra Standard Whole or Cut. 

6 10 Helmet Extra Standard Whole or Cut. 



y^^S^ EVAPORATED MILK 

This product is packed at our own con den series, 
which are located in the best dairy districts 
of the U. S. Our y^^^ST Evaporated Milk is 
made from whole fresh cows' milk, and, without a 
single addition, is reduced to the consistency of 
cream by the evaporation of water, is hermetically 
sealed and thoroughly sterilized, all by the latest and 
most approved methods known. This milk may be 
used in coffee or for general cooking purposes, in 
fact may be used in any way fresh milk is used. 
Whipped cream may be made from evaporated milk 
in the same way as from fresh cream. 

96 6-oz. cr Baby size. 

48 12-oz. cr Family size. 

48 16-oz. or Tall size. 

24 32-oz. or Hotel size. 

6 10 cr 8-lb. cr Confectioners' size. 



HOMINY 

Packed in Indiana, in the center of the famous 
White Flint Corn belt; so situated as to obtain choic- 
est grain. 

This is a product that is meeting with hearty- 
approval all over the country. 

24 2 >^^Ssr Hominy. 

24 3 >K*SSsr Hominy. 

24 2 Helmet Hominy. 

24 3 Helmet Hominy. 

HELMET MUSTARD CONDIMENTS 

These are products that have well stood the test. 
In spite of abnormal conditions which prevail at 
present in securing mustard seed, our formula has 
never been changed. 

Packed in popular sizes: 

24 5^-oz. Horseradish Cream. 

24 5^-oz. Horseradish Mustard. 

24 5^-oz. Prepared Mustard. 

24 9 -oz. Prepared Mustard. 
6 1 -gal. Prepared Mustard. 

fiStOe^ KRAUT 

Packed in our own factories located throughout the 
best cabbage producing belts. Experienced kraut 
men follow every angle — from the time the cabbage 
is planted until the kraut has been fermented, ready 
for the market. When we say our Kraut is fancy 
thread, solid pack and well cured, there is nothing 
more to be desired. 

24 3's >KS^g5r 

24 2y2's kSimjr 

36 2's l^tlgedT 

48 I's i^stafejr 

45-gal. Casks. 

40-gal. Casks. 

28-gal. Bbls. 

14-gal. Va-Bbl. 

10-gal. Kegs. 

5-gal. Kegs. 

38 



f^Sn^^jT CONDIMENTS 

All packed in our own factory at Terre Haute, 
Indiana, which is the last word in equipment,- sanita- 
tion and cleanliness. 

Only the highest grade ingredients obtainable enter 
into the manufacture of these products. No pains 
are spared in producing finished products that are 
second to none on the market. 

Salad Dressing: 

48 4-oz. bottles to the case. 
24 8-oz. bottles to the case. 
24 12-oz. bottles to the case, 
24 16-oz. bottles to the case. 
6 1-gal. bottles to the case. 

Table Sauce: 

24 6-oz, bottles to the case. 
Worcestershire Style Sauce: 

24 6-oz. bottles to the case. 
Tabasco Sauce: 

12 2-oz. bottles to a container. 
Tomato Relish (Green) : 

24 8-oz. bottles to the case. 
24 16-oz. bottles to the case. 

Ketchup: 

24 8-oz. bottles to the case. 

24 16-oz. bottles to the case, 

6 1-gal. jugs to the case. 

Chili Sauce: 

24 8-oz. bottles to the case. 

24 16-oz. bottles to the case. 

6 1-gal. jugs to the case. 

Oyster Cocktail Sauce: 
24 8-oz. bottles to the case. 
24 16-oz. bottles to the case. 

39 



SYRUPS AND MOLASSES 

Drawing from a factory centrally located in the 
largest producing district enables us to procure what 
we want. 

The best grades of syrups are not thrown promiscu- 
ously on the market, because the packers contract 
direct with the growers in the planting season, and 
by paying premiums secure unifcrm and excellent 
stock. The same is true of molasses, which is a 
product of sugar refiners, and prestige is the only 
inducement which can be brought to bear on sugar 
refners to sell the higher gi-ades of molasses, as it 
is more profitable to them to produce lower grades 
of molasses, which mean more sugar. 

Our brands are not only unsurpassed, but are 
packed in sanitary cans — the most practicable con- 
tainer to be had. 

t^tl^ed/ Pure Louisiana Cane Syrup: 

6 No. 10 tins to a case. 
12 No. 5 tins to a case. 
24 No. 21/^ tins to a case. 
48 No. ly^. tins to a case. 

P^ti^e4^ Cane and Corn Syrup: 

6 No. 10 tins to a case. 
12 No. 5 tins to a case. 
24 No. 21/^ tins to a case. 
48 No. Wz tins to a case. 

Helmet Corn and Cane Syrup: 

6 No. 10 tins to a case. 
12 No. 5 tins to a case. 
24 No. 21/^ tins to a case. 
48 No. 11/^ tins to a case. 

>^^^^!W Pure Louisiana Sugar House iVIolasses: 

6 No. 10 tins to a case. 
12 No. 5 tins to a case. 
24 No. 21/^ tins to a case. 
48 No. 11/^ tins to a case. 

40 



Helmet Louisiana (Old Fashion) Molasses: 

6 No. 10 tins to a case. 
12 No. 5 tins to a case. 
24 No. 2% tins to a case. 
48 No. iy2 tins to a case. 

RICE 

Drawing from mills which are in the heart of the 
rice belts throughout Louisiana, Texas and Arkansas, 
we are not only in position to draw the cream of the 
stocks for our package goods, but are enabled to 
select the choicest grades for our regular 100-lb. 
pockets. 

Handling all varieties grown in this country, i. e., 
Honduras, Blue Rose and Japan, as well as all 
grades of each variety, namely, heads, second heads 
and screenings, we are putting every branch in posi- 
tion to compete for the business, on products of 
merit. 

When we say choicest grades in regular 100-lb. 
pockets we mean rices that are better than the 
average offerings of the market. In fact, are not 
excelled except by occasional lots, which bring a 
premium, and these premaam grades are packed 
under our y^^^SlT label. 

60 1-lb. cartons fi^^i^e^/ Natural Brown Rice. 
60 1-lb. cartons >^^^g^ Ex. Fey. Honduras Style 

Head Rice (Uncoated). 
100 1-lb. bags f^tl^JT Ex. Fey. Honduras Style 

Head Rice (Uncoated). 
50 2-lb. bags fi^ug^jT Ex. Fey. Honduras Style 

Head Rice (Uncoated). 
33 3-lb. and 1 1-lb. bags y^^g^T Ex. Fey. Hon- 
duras Style Head Rice (Uncoated), 
20 5-lb. bags y^^^^T Ex. Fey. Honduras Style 

Head Rice (Uncoated). 
60 1-lb. cartons y^^g^ Ex. Fey. Blue Rose Head 

Rice (Uncoated). 
100 1-lb. bags fi^n^ejr Ex. Fey. Blue Rose Head 

Rice (Uncoated). 
50 2-lb. bags y^^^gST Ex. Fey. Blue Rose Head 

Rice (Uncoated). 

41 



33 3-lb. and 1 1-lb. bags >K^g5r Ex. Fey. Blue 

Rose Head Rice (Uncoated). 
20 5-lb. bags >^^sr Ex. Fey. Blue Rose Head 

Rice (Uncoated). 
4 25-lb. bags Helmet Honduras Style Rice (Fancy 

Grade — Uncoated) . 
2 50-lb. bags Helmet Honduras Style Rice (Fancy 

Grade — Uncoated) . 
4 25-lb. bags Helmet Blue Rose Rice (Fancy Grade 

— Uncoated). 
2 50-lb. bags Helmet Blue Rose Rice (Fancy Grade 

— ^Uncoated). 

Cartons packed in corrugated paper case; small 
bags, 100 lbs. to burlap bag. 
100-lb. Pockets: 

Fancy Blue Rose Head Rice. 

Fancy Blue Rose Second Head Rice. 

Fancy Blue Rose Screening Rice. 

Fancy Honduras Head Rice. 

Fancy Honduras Second Head Rice. 

Fancy Honduras Screening Rice. 

Fancy Jap Head Rice. 

BEANS IN BAGS 

We will ordinarily have the following varieties to 
offer. All our Beans in bags are purchased subject 
to approval of samples, and close scrutiny is given, 
each lot to insure desirable stock. 

Our Michigan Beans come direct from our own 
elevators, where they are machined, cleaned, sorted 
and double hand picked. The machinery at our 
various elevators consists of the most improved and 
up-to-date devices, and taking it all in all we shall be 
better equipped than any one else in the Bean busi- 
ness to give service and quality. 

Long Cranberry Beans. 

100-lb. sacks dried California Lima Beans. 

50-lb. bags l^sn^eJT Choice Hand Picked. 

50-lb. bags Helmet Rapids. 
145-lb. sacks Choice Red Kidney Beans. 
100-lb. sacks Cranberry or Roman Beans. 
100-lb. sacks Pintos. 

42 



150-lb. sacks Brown Swedes. 

100-lb. sacks Pinks. 

165-lb. sacks Michigan C. H. P. 

165-lb. sacks Michigan Rapids. 

California Small White Beans. 

California Large White Beans. 

Idaho Small White Beans. 

Kotenaski Beans. 

Blackeye Peas. ^ 

Yellow Split Peas. 

Green Split Peas. 

Bayo Beans. 

Garbanzos Beans. 

Burritos Beans. 

ARMOUR'S OATS 

The Guaranteed cereal. Packed by the Armour 
Grain Company — the largest handlers of grain in the 
world. Their unlimited buying facilities through 
their large corps of experts, and their immense eleva- 
tor capacity, insures a steady supply of oats that are 
best suited to the very particular demand in the 
manufacture of Armour's Oats. 

Packed under the most modern milling method, 
the Armour Grain Company have been able to pro- 
duce a Rolled Oat that is cleaner, whiter and more 
quickly cooked than any rolled oat on the market 
today. The absence of hulls in Armour's Oats, which 
has been a revelation to the milling industry, is but 
the result of the extreme care in the cleaning and 
separating in the long process of producing Armour's 
Oats. 

Through their special process Armour's Oats ate 
more thoroughly cooked before packing; this com- 
bined with the uniformly thin flakes makes it pos- 
sible to cook Armour's Oats in much less time than 
the ordinary brands — in fact a test has proven that 
ten to fifteen minutes is all that is necessary to 
produce a most palatable dish of Armour's Oats. 

Serve them for breakfast, luncheon and dinner — 
ten attractive recipes shown on the label are but a 
few of the innumerable ways they can be served to 

43 



excellent advantage. Secure a package today and let 
us prove the wonderfully improved quality of 
Armour's Oats over any other brand that you may 
have tried up to this time. Packed only in air-tight 
round packages — two sizes, regular and family. 

ARMOUR'S CORN FLAKES 

Both thin and thick flakes. Manufactured from 
the best pure white corn; thoroughly cooked, toasted 
and ready to serve. Packed in triple-sealed cartons, 
insuring absolute cleanliness and retaining their 
original freshness. 

ARMOUR'S WHEAT FLAKES 

^lanufactured from the whole wheat berry, bran 
and all. Flaked and toasted — ready to eat. The 
food that keeps you "right." Packed in triple-sealed 
cartons in the same manner as the Corn Flakes. 

ARMOUR'S MACARONI (ELBOW-CUT) 

Made of Durum wheat semolina, ground specially 
to insure highest quality of raw material. The auto- 
matic machinery avoids the touch of human hands; 
machine cut, sanitary dried. 

ARMOUR'S SPAGHETTI 

Similar in every respect to the macaroni, except as 
to shape. Some people prefer spaghetti on account 
of its appearance. 

ARMOUR'S EGG NOODLES 

Made by the same sanitary process as the macaroni 
and spaghetti, with the addition of eggs. 



44 



3 - ^f0 StLty 
^/?£ /tooT- 






7- 



<p 




46 



Provision Department 

SUGAR CURED MEATS 






^fc^^^ 



Armour's Star — the "Ham What Am": 

These are our choicest high grade hams, made 
from barrow hogs, selected from the block, and cured 
by our own specially mild formula. The finest ham — 
bar none — on the market. 







Skinned Ham 

Star Skinned Hams: 

Same as the above, except that the skin is re- 
moved. 

47 



STOCKINET STAR HAMS— REGULAR AND 
SKINNED 

Smoked in the Stockinet covering which makes a 
sanitary package from every angle; assists in retain- 
ing all the natural juices which otherwise evaporate 
or drip away, intensifying the delicate "Bouquet" of 
the perfect STAR cure, which is retained indefinitely. 
Stockinetting improves the appearance of the Ham, 
giving the skin a beautiful clear, nut brown color, 
face well filled out and the delicate reddish-brown 
tinge so desirable. The finished Ham looks as though 
it had been moulded, so perfect is its shape. The 
butt has no cracks, as the heat does not come in 
direct contact with the Ham as in the old-fashioned 
process. Less shrink on the dealer's shelves, be- 
cause the sanitary covering is dampened by the 
natural juices of the Ham, therefore retaining the 
moisture which in the ordinary Ham evaporates. 

SUMMARY:— A SANITARY HAM, perfect of 
flavor — intensifying the celebrated mild "STAR" cure. 
A HAM with an ideal shape, perfect color and always 
"juicy." An economical HAM — almost SHRINK- 
LESS — butt cut to the last slice, and less waste in 
STOCKINET weight against paper. A HAM that is 
put in any kind of outer cover — to suit the most 
exacting dealer; withal producing a HAM with the 
most profit and economy both to the dealer and 
consumer. 

Shield Hams: 

This is our standard brand, equal to any ham on 
the market and second only to Star. 

Shield Skinned Hams: 

Same as the above, except the skin is removed. 

Jefferson Brand Hams: 

Selected from barrow hogs, given a sr)ecial cure, 
and smoked extra dry. It is designed co take the 
place of the German Westphalian Hr.m, or what is 
known as the Virginia Ham. A high grade product 
in every particular. 

48 



Shield Picnics: 

Shank cut off above knee joint, trimmed full on 
the face, well rounded at the butt. Cured to suit the 
average taste. 

Star Breakfast Bacon: 

Made of selected Clear 
Bellies from barrov^ hogs, 
cured by our own special 
process, of the same high 
quality as Star Hams. The 
finest and choicest bacon on 
the market for discriminating 
trade. 

Sliield Clear Breakfast Bacon: 

This is our standard brand, of good 
selection and trim, the cure equal in 
flavor and mildness to many so called 
fancy brands. 





Banquet Clear Breakfast Bacon: 

Same as Shield in every particular, except that it 
is made from heavier weight bellies. 

Bacon Nuggets: 

Cut from the shoulder end in squaring up Star 
Bellies; cured same as Star Bacon; pieces average 
IVz to 2 lbs. An excellent piece of goods. 

Plymouth Bacon Butts: 

Are a jowl piece similar to Wilson Pork, but 
closely squared up — sweet pickle cure. 

Colonial Bacon: 

Into this grade go light, thin Bellies and cut stock 
not good enough to go into Shield or Banquet; cured 
in sweet pickle. 



Crystal Bacon Bellies: 

See Dry Salt Smoked ^Nleats. 
49 



Breakfast Bacon Backs: 

This cut is made from the upper half of a light 
side, tenderloin out, bone removed, ham and shoulder 
off, smoked. 

Dried Beef Ham Sets: 

As the name indicates, these sets are taken from 
the beef round. The set consists of three pieces: the 
Inside, which is the inside part of the round; the 
Knuckle, which is the middle piece; and the Outside, 
which is the outside of the beef round. These are 
cured by our own special process. 

Star Dried Beef: 

Selected stock, extra dry smoke, and wrapped in 
parchment paper. 



Star Smoked Beef Tongues: 

These are fancy Beef Tongues, long 
smoked. An excellent dish for luncheons. 



cut, and 



Star Cooked Whole Ox Tongues: 

These Ox Tongues are cured in a sweet pickle 
made expressly for this kind of goods only. The 
ToEgue is jellied in a mold and is wrapped in that 
coidition. A very fine table delicacy and one which 
is gaining very much favor from day to day. 




New York Shoulder 

New York Cut Shoulders: 

Regular Shoulders, two ribs wide, squared at the 
neck and butt, neck bones out, breast flap trimmed 

50 



off and cut close to the back part of the forearm 
joint. They come in 9 to 12-lb. averages. 




Skinned Shoulder 

Skinned Shoulder: 

This cut is similar to the New York Cut Shoulder. 
It has the surplus skin and fat removed. 



BONELESS BOILED HAMS 

Star Boiled Hams: 

As the name implies, these are our finest product. 
Star cure and selection, surplus fat and bone re- 
moved, skin left on, extra well boiled and smoked. 

Skinned Star Boiled Hams: 

Same as the above, except that the skin is re- 
moved. 

Shield Boiled Hams: 

These correspond in quality to Shield grade 
Smoked Hams, surplus fat and bone removed, skin 
left on. 

Preferred Boiled Hams: 

These correspond with Shield, except that the skin 
is removed, surplus fat off, bone out. 

Excelsior Boiled Picnics: 

These are made from Picnics with surplus fat and 
bone removed, skin on. 

51 



All of the above are boiled in cylinders, giving 
them that round, firm and smooth appearance with- 
out the strings around them; are wrapped in parch- 
ment wrappers and neatly tied. If desired can de- 
liver any of the above tied with strings. 




.lobbing Sborl Rib (f-ninnionly known as Rough Rib) 

Rough Ribs: 

Consists of the side, ham and shoulder off, tender- 
loin out. Comes in all averages from 30 to 100 lbs. 




Extra Short Rib 



Extra Short Rib: 

Side of hog with ham and shoulder off, loin out, 
half sheet of the spare rib left in the belly. 

52 




Extra Sbort Clear 

Extra Short Clear: 

Same as Extra Short Rib, except spare rib removed. 










Regular Short Cleai 



Regular Short Clears: 

This consists of the side with the ham and shoul- 
der off, back bone sawed off and ribs taken out. 
Aitch bone and breast bone are sawed or cut down 
smooth and even with the face of the side; tender- 
loin out. 



53 




Extra Short Clear (Special Cut) 

"Special" Extra Short Clears: 

This is same as Extra Short Clear, but is addition- 
ally trimmed by being both back-strapped and belly- 
strapped, and squared at both ends. 



DRY SALT AND BACON MEATS 



^ V 



^S* % \ ' wL 



Domestic Short Fat Backs 



Fat Backs: 

Come from the upper half of a side, are practically 
all fat and represent the balance of the side from 
which the belly has been cut. Ham and shoulder is 
off, loin out. Come in 8 to 38-lb. averages. 

54 



J 







Export Short Fat Back 

Export Fat Backs: 

Same as Domestic Fat Backs except the blade is 
taken out and it is trimmed smooth and square on 
all edges. All surplus lean meat removed. This is 
usually a heavier average. 




Eib Back 

Rib Backs: 

Upper half of a side with tenderloin out, ham and 
shoulder off. Backbone sawed off. 
55 




Loin Back Domestic 

Loin Backs: 
Same as rib back, except all bone removed. 




Regular Rib Belly (Dry Salt) 



Rib Bellies: 

Lower half of the side after the fat back, ham and 
shoulder have been removed. The ribs are left in. 

56 




Regular Clear Belly (Dry Salt) 

Clear Bellies: 

Same as rib belly, except the ribs are removed. 




-«i«^ 








English Relly 



n^.i 



English Bellies: 

Tliese are cut from barrow hogs, squared on both 
ends and made in four averages: 10 to 12 lbs., 12 to 
14 lbs., 14 to 16 lbs. and 16 to 18 lbs. Usually cured 
in a foreign salt. 

Crystal Clear Bellies: 

This is a square trim fancy clear belly of selected 
stock. 



Plain Pickle Clear Bellies: 

Same cut as clear belly, except that it is cured in 
a salt pickle instead of with dry salt. 

Jowl Butts: 
Cut from the jowl or neck, average 3 to 5 lbs. 




Clear Plates: 

Shoulder piece, left after making a Boston Butt, 
produces a piece of meat all fat, no bone. 




Fat Back Plates: 

A fat back plate is the shoulder end of a fat back 
and is quite frequently used as a substitute for 
Clear Plates. 

58 



Spare Ribs: 

Are rib bones from neck bones down, 
half and full sheets. 



Come in 




Tbree°Bib Shoulder 



English Square Cut 3-Rib Shoulders: 

Ordinarily known as a 3-Rib Shoulder. It consists 
of the shoulder cut 3 ribs wide. It is taken from 
smooth hogs, squared off at the butt, neck bones out, 
breast flap trimmed off and feet chopped off one inch 
above the knee joint, enough to expose the marrow 
only. These shoulders are generally cured in a for- 
eign salt and ordinarily come in three averages: 
10 to 12, 12 to 14 and 14 to 16 lbs. 



59 




New Orleans Shoulder 

New Orleans Shoulders: 

Ordinarily known as Domestic Shoulders. Consists 
of a regular shoulder cut l^/^ ribs wide. Neck bones 
out and neck end trimmed enough to take off the 
rough edges. 

Bacon Clear Bellies: 

1 hese are smoked clear bellies. Come in all 
averages. 

Crystal Bacon Bellies: 

This is a square trim, fancy clear belly, wrapped 
in parchment paper and is of selected stock. 

Bacon Extra Short Ribs: 
Extra Short Ribs which have been smoked. 

Bacon Extra Short Clears: 
Extra Short Clears which have been smoked. 



Paprika Bacon: 

Made from extra light fat backs with all the lean 
taken out, squared at both ends. Average, when 
trimmed, about 4 to 5 lbs. Treated with paprika. 
Stand very high with great many of the Latin speak- 
ing people. 

60 



BARREL PORK AND BEEF 




i^-^v 



^ 



Armour Short Cut Clear Pork 



Armour Short Cut Clear Pork: 



Cut from the back after loin has been removed, is 
boneless and practically all fat. Packed 30-40, 40-50, 
50-60 and 60-70 pieces to the barrel and prices gov- 
erned according to the pieces. Corresponds to Fat 
Backs. 



Brisket Clear Pork: 

Made from the shoulder end of clear bellies, and 
runs 75 pieces and dov^n to the barrel. Trade desir- 
ing something similar to Star Boneless Pork or Lean 
End Pork, but at a lower price, will find this an 
excellent substitute. 



Lean End Pork, Clear: 

Made from nice bellies cut into pieces about 5 
inches wide. The Clear runs about 30-45 pieces, and 
is same as 16-18-lb. Belly. Excellent for slicing or 
boiling purposes. 

61 




Regular Back Pork 

Back Pork, Loin In: 

(Same as Short Cut Mess Pork.) 

Consists of the upper half of the side from which 
the belly has been cut; back bone and spare rib left 
in, and packed 30-40, 40-50 and 50-60 pieces to the 
barrel. Similar to Rib Backs. 



Clear Fat Back Pork: 

Same as Armour Short Cut Clear, and runs 70-85 
pieces to the barrel. 

Drexel Fat Back Pork: 

Made from light Fat Backs, cut into 8-inch pieces, 
packed 3 layers and runs 80-100 pieces and 100- 
120 pieces to the barrel. All lean meat removed. 

Fancy Clear Pork: 

Is boneless and consists of the piece made in 
squaring up fancy bellies. Runs 75% fat, 25% lean 
meat, and packed about 125-150 pieces to the bar- 
rel. Nothing better for a boiling pork. 

Ham Butt Pork: 

Consists of a triangular piece of meat cut from 
the back next to the ham, and has considerable lean. 
Will suit trade desiring something similar to Back 
Pork, loin in, but at a lower price. 

62 




Morgan Pork 

Morgan Short Gut Pork: 

Consists of the fat shoulder butt with the tip of 
the blade bone left in. About one-third lean and 
two-thirds fat. Packed from 18-40 pieces to the bar- 
rel. Corresponds to a Regular Plate. 




Jones Pork 

Jones Short Cut Clear Fat Pork: 

Same as Morgan with exception of tip of blade 
bone and most of lean meat being removed, making 
it practically all fat. Packed 20-40 and 41-60 pieces 
to the barrel. Corresponds to a Clear Plate. 

63 




Lonj? Cut Clear Pork 

Long Cut Clear Pork: 

Similar in cut to Mess, but tne back bone and 
loin removed, and made from lighter stock. Half 
sheet of spare ribs are left in. Runs from 18-3') 
pieces to the barrel. Same as an Extra Short Rib. 




Mess Pork: 

Cut from the sides of heavy hogs, shoulder and 
ham off, back bone and ribs left in, cut crosswise 
into four or five strips, reasonably uniform, and 
runs 10-14 pieces to the barrel. 

64 




Wallace Pork 

Vallace Clear Pork: 

Is made from a clear plate of light average, squared 
ip. Pieces will average 2 to 3 lbs. each. Packed 
0-70 and 80-100 pieces to the barrel. 



f^ 




Wilson Pork 

Wilson Clear Pork: 

Made from the necks or jowls, nicely squared up, 
antirely boneless, and packed 80-120 pieces to the bar- 
rel. Same as Butts, only better trimmed. 

Shield Pork: 

Barrel lined with Clear Fat Back Pork, 70-85 pieces, 
and center packed with leanest pieces Morgan Short 
Cut Pork. Usually runs about 65-70 pieces to the 
barrel. 

65 



Helmet Pork: 

Barrel lined with clear fat back pork, 70-85 pieces, 
and center filled with brisket pork. 

Star Boneless Pork: 

Made from choice fancy clear bellies cut cross- 
wise into three or four pieces. Without exception 
the finest barreled pork on the market. Can also bel- 
had in 15-lb. pails and V4, barrels, weighing 50 lbs. 

Salt Pickled Spare Ribs: 

In tierces and barrels. Light belly spare ribs cured 
in plain salt pickle. 

Rump Butt Beef: 

Cut from the rump, averaging 4-6 lbs. each audi 
packed about 40-50 pieces to the barrel. 

Extra Mess Beef: 

INIade from portions of fairly light cattle and con-H 
sists of one or more pieces of Plates, Chucks and!' 
Rump Butts and Flanks. 

Extra Plate Beef: 

Made from Plates averaging from 50 to 75 lbs. 
without the brisket cut, and is packed about 15-2.') 
pieces to the barrel. 

Plate Beef: 

Regular Plate Beef is made from Plates 20-40 Ib.J 
average cut into five pieces. Runs from 25-35 pieces^ 
to the barrel. 

66 I 



Drexel Plate Beef: 
Is a grade between Northshore and Regular Plate. 

Northshore Plate Beef: 

Same as Regular Plate Beef, except cut from some- 
what lighter cattle. 

Packet Beef: 

Same as Regular Plate Beef, except cut from 
slightly lighter cattle than the Northshore brand. 

Boneless Rolled Beef: 

Made from Plates 25-40-lb. average, boned out, 
rolled and tied. 

Star Boneless Rolled Beef: 

IMade from Plates, selected, boned out, rolled and 
tied. 

>^^^Sr Boneless Beef Brisket: 

A fancy grade of corned beef for best trade. Made 
from native corn fed beef. 



UNCOOKED AND IN SALT PICKLE 

Pig Tails, Long Cut: 

This product comes uncooked and in salt pickle. 
When designated as long cut the tail with root on 
to the extent of 2 or 3 inches is contemplated. 

67 



Pig Snouts: 

This cut takes in tlie snout part of tlie face, cut 
from the upper lips 2 or 3 inches up across the face. 
Thoroughly cleansed. They are uncooked," come in 
salt pickle, and when cooked with boiled dinners are 
considered very appetizing among some classes of 
trade. 

Ox Lips (or Beef Mouths): 

These are made from the lips of cattle, outer skin 
off. They are gaining favor with the trade as an 
economical food. No waste in the shape of bone. 
An uncooked product, pickled. 



COOKED AND IN VINEGAR PICKLE 

Pigs' Feet, Split: 

This is an old-fashioned product and a very enjoy- 
able food. Made from pigs' feet, carefully cleaned, 
trimmed and split in half. In good demand among 
all trade. 

Regular Tripe: 

An old and well-known product. Makes a very 
pleasing dish. 

Honeycomb Tripe: 

This is the choicest portion of Tripe. The surface 
presents a series of cells, similar to those found in 
a honeycomb, and from that fact it derives its name. 

68 



SWEET PICKLE GOODS 
S. P. Boneless Butts: 

Also known as Boneless Ham, Gala Butt, and Cot- 
tage Ham. It is taken from the shoulder butt be- 
tween the neck bone and blade bone. 

See Fresh Meat Department. 

Beef Tongues: 

Just as the name indicates; carefully selected stock 
from our slaughtering and can be obtained either 
long or short cut, with or without pickle. In the 
long cut tongues the average runs from 3i/^ to 4% 
lbs., 4% to 51/2 lbs., 51^ to 6 lbs., 6 lbs. and up. Short 
cut beef tongues run from 314 to 4 lbs. With pickle 
off, or fresh, are found particularly good when boiled; 
with pickle on or cured, can be used in a variety of 
ways. 



69 



Refinery Department 

■Simon Pure" Leaf Lard: 

This is the finest lard ever made. As the label 
mplies, it is. "all leaf"; in its preparation we use 
nly the fine, pure, white, flaky leaf, the finest fat 
or lard in existence. Nothing else is added. We 
try it out in open kettles. It is 
drawn direct from the kettle 
through cheese-cloth into pails 
and sealed tight. The consumer 
gets it free from all contamina- 
tion and impurity. 

While the cost of "Simon 
Pure" is higher than other lards, 
it is in fact very economical. It 
s richer and goes farther. 

Helmet Lard: 

We recommend this product as one of unusual 
luality; it is rendered in open kettles, from the leaf 
at, mixed with back fat, and is prepared with care 
and skill in our model refinery. Second only to our 
amous "Simon Pure." Packed in tubs, tierces, bar- 
rels; not sold in pails. 




Shield Lard: 

Our standard pure lard. Thor- 
Dughly reliable, its uniform high 
quality meets the demands of 
dealers and users in a most sat- 
isfactory manner. Packed in 
various size packages, both wood 
and tin. 




71 




Vegetole: 

The name of this product ii 
dicates its nature. Vegetole ii 
a pure vegetable product coni 
posed of vegetable oil, hardener 
by a special scientific Armou 
process, a real, conservatioi 
shortening. 



White Cloud: 




This is a reliable, dependable 
lard substitute for shortening re- 
quirements. It is carefully pre- 
pared from selected vegetable 
oil and beef fat and meets in a 
most satisfactory way the wide- 
spread demand for this class of 
product. 

Choice White Cooking Oil: 

Is the highest grade of refined Cotton Oil that it ii 
possible to make, neutral in odor, and white in color 
used by bakers and for deep frying, etc. 

Kokolene: 

No. 1, hard. No. 2, soft, for confectioners' use 
Generally used in Chewing-gum, Taffies and penni 
goods. 

INEDIBLE FATS 
Cylinder Tallow: 

For shaft and journal lubricating. In barrels am 
100-lb. cases, latter packed in 5-lb. cakes. 

Prime Tallow, No. 1 Tallow, White Grease, Yellow 
Grease, Brown Grease, Raw Soap Stock, Acidulated 
Soap Stock, Yellow Grease Stearine, White Grease 
Stearine: 
Used by soap and candle makers. 

Tallow Stearine, Oleo Stearine: 

For tanners' use in filling leather. 



72 



ANIMAL OILS 
Prime Lard Oil: 

Used by light-houses, on ships, in miner's lamps, 
and by railroad companies for head-light oil. 

Extra W. S. Lard Oil and Extra Lard Oil: 

Used for high-class lubrication, on fine screw ma- 
chines, lathes, etc. -__ 

Extra No. 1 Lard Oil: 

Used as a lubricant; also for mixing with Mineral 
Oils, to make what is called "Screw Cutting Oil." 

No. 1 and No. 2 Lard Oils: 

Used for lubrication on heavy work, iron pipe 
threading and screw cutting. 

Pure Neatsfoot Oil: 

Used by tanners and glove makers for softening 
leather and making leather dressing preparations. 

Extra Neatsfoot Oil: 

Used by Silk Mills and Silk Throwsters. 

No. 1 Neatsfoot Oil: 

Used by tanners, for working on coarse leather and 
for making a tanner's liquor bath. 

Tallow Oil, Acidless: 

Used by oil dealers as a basis for compounding 
Cylinder Oils. 



Casings Department 

Beef Round Casings are the small intestines of cat- 
tle. Each set of 100 feet is the entire intestine of 
one animal. 

Domestic Beef Round Guts, which contain a few 
warts, are packed 125, 140 and 180 sets of 100 feet 
each to the tierce. 

Export Beef Round Guts, which are absolutely free 
from warts, are packed 140, 150 and 225 sets of 100 
feet each to the tierce. 

Beef Round Casings are used on Mettwurst, Hol- 
stein, Knoblauch, Round Bologna, Round Liver Sau- 
sage and Kolbassy. 

(For illustration see Holstein Sausage.) 

Beef Middle Casings are the last intestine of cattle 
and each set consists of the entire middle gut of from 
three to four cattle: They are pacKed 110 sets of 57 
feet each to the tierce. 

We also put up Narrow Beef Middle Guts packed 
140 sets to the tierce. 

Beef Middle Casings are used on Summer, Farmer, 
German Salami Sausage, Swedish, Columbia and 
Bologna. 

(For illustration see Swedish Summer Sausage.) 

Beef Bungs are the largest intestine of the cattle 
9,nd run from three to six inches in width and four to 
five and one-half feet in length. They are packed 400^ 
pieces to the tierce. 

We also put up Narrow Beef Bungs packed 500 
pieces to the tierce. 

Beef Bungs are used on Lackschinken, Pigs' Foot 
Jelly, Koppa, Blood, Capacola, Luncheon Meats 
(New England, Pressed, Minced and New Orleans 
styles), and Lebanon Bologna. 

(For illustration see Lackschinken Summer Sau- 
sage.) 

74 



Beef Weasands are the feeding tube of cattle. They 
ire put up in two grades, namely No. 1 and No. 2. 

No. 1 Weasands measure 22 inches and over in 
ength, 3 inches and over wide, free from worms, 
jruises, etc. 

No. 2 Weasands measure 18 to 21 inches in length, 

inches and over wide and are free from worms, 
)ruises, etc. 

Both No. 1 and No. 2 Weasands are packed in 
)oxes of 5,000 pieces each and barrels of 1,000 pieces 
jach. 

Weasands are used principally on Star Bologna 
Lud Kosher Salami. 

Narrow Weasands, measuring 2 to 2i/^ inches and 
J% to 3 inches in width, are used as Snuff Containers. 
Quotations on request. 

Beef Bung Gut Skins are the thin inner skins of 
Beef Bungs. They are used in the manufacture of 
joldbeater Skins, Bottle Capping, Balloons, etc. 
Quotations on request. 

Beef Bladders are put up dried in three assort- 
iients, large, medium and small. 

Large are 12 inches and over in width and are 
packed 50 dozen to the barrel. 

Medium are 10 to 11% inches wide and are packed 
LOO dozen to the barrel. 

Small are 8 to 10 inches wide and are packed 125 
iozen to the barrel. 

Beef Bladders are used on Minced Ham, Morta- 
lella, etc. 

(For illustration of Beef Bladders see Mortadella 
Summer Sausage.) 

Medium and Small Beef Bladders are also used as 
Putty Containers. Quotations on request. 

Calf Bladders are put up dried and packed four to 
five thousand pieces to the barrel. They are used 
by some sausage manufacturers as a substitute for 
Beef Bladders in stuffing Salami, Westphalia, etc. 
Quotations on request. 

(For illustration see Westphalian Summer Sau- 
sage.) 

75 



Calf Rennets are the second stomachs of calves and 
are used in the manufacture of Rennet Extract for 
curdling milk for cheese. Quotations on request. 

Hog Casings are the small intestines of the hog. 
They are sold, including salt, packed in 5, 10 and 25 
pound wooden pails and %, i/4 and i/^ barrels, barrels 
and tierces. Hog Casings are also sold on a free off 
salt basis in half-barrels, barrels and tierces and we 
will make you quotations on request. 

Hog Casings are used principally for Pork Sausage, 
but are also used as containers for Polish, Pork, 
Peperoni Di Caserta, Chorizos, etc. They are also 
used as a substitute for Sheep Casings on some 
grades of Frankfurters. 

(For illustration see Peperoni Di Caserta Sausage.) - 

Hog Bungs are the last and largest intestine of the^ 
hog. They are assorted into five grades, namely, , 
Exports, Large Primes, Medium Primes, Small Primes 
and Skips. 

Export Hog Bungs measure 1 14/16 inches and over 
in width, 18 inches from the crown or wide end and I 
are packed 400 pieces to the tierce. They are used on 
high grade Summer Sausage. 

(For illustration see Star Summer Sausage.) 

Large Prime Hog Bungs measure liJ to 111 inches 
in width, 18 inches from the crown and are packed 
500 pieces to the tierce. They are used on Summer 
Sausage and high grade Liver Sausage. 

(For illustration see Gothaer Sausage.) 

Medium Prime Hog Bungs run 1 8/16 to 1 10/16 
inches in width, 18 inches from the crown and are 
packed 550 pieces to the tierce. They are used prin- 
cipally for Liver Sausage. 

Small Prime Hog Bungs measure 1 6/16 to 1 7/16 
inches in width, 18 inches from the crown and are 
packed 600 pieces to the tierce. They are used for 
some grades of Liver Sausage. 

Skip Hog Bungs measure 1 4/16 to 1 5/16 inches in 
width, 18 inches from the crown and are packed 700 
pieces to the tierce. 

76 



Hog Middle Guts are the black or curly guts of 
the hog, put up in sets at least 7l^ feet each in 
length and packed 150 to 200 sets to the tierce. They 
are used for Thuringer Blood, Sopressata Frizzes, 
Salami Di Modena and Liver Sausage. 

(For illustration see Salami Di Modena and Sopres- 
sata Sausage.) 

Hog Middle Caps are the cap end of the Hog Middle 
Gut and are packed in tierces of 3,000 to 4,000 pieces 
each. They are used on Thuringer German Salami 
and Alpino Salami, Quotations on request. 

Hog Bladders are put up dried and also in salt 
pickle. The dried hog bladders are used by some 
sausage manufacturers as a substitute for Small Beef 
Bladders. 

Hog Bladders are also used for Bottle Capping, 
Snuff Containers, Ice Bags in Hospital Service, etc. 

Hog Stomachs are put up in salt pickle, in tierces 
containing about 300 pieces, also in smaller sized 
packages. They are used as containers for Head 
Cheese. 

Hog Chitterlings are put up fresh in salt, frozen 
and cooked. They are the Hog Middle Gut specially 
prepared and put up as a food product. 

The Fresh Uncooked Chitterlings are put up in 
15 and 25-pound kits, %, i/4 and V2 barrels, barrels 
and tierces. 

The Frozen Chitterlings .are put up in 25 and 50 
pound boxes. 

The Cooked Chitterlings are packed in 13 and 17 
pound kits, %, % and V2 barrels, barrels and tierces. 

Sheep Casings are the small intestines of the sheep. 
We put up Domestic Sheep Casings of our own 
cleaning and also sell Imported Sheep Casings. The 
four grades are extra wide, wide, medium and nar- 
row. In ordering Sheep Casings be very careful to 
state specifically size wanted and also whether 
domestic or imported. Sheep Casings are used on 
Frankfurters and Wieners. 

77 



Dry Sausage Department 

Owing to the large increase in our Dry Sausage 
business and the further possibilities of this line, 
we deem it advisable to more fully acquaint the 
trade with our many varieties and grades. 

Dry Sausage is a tempting delicatessen product . 
seasoned with spices and very appetizing. In Europe, 
where the marketing public are of necessity shrewd 
buyers, and the people more critical in their tastes 
than here, it has long held an important place in the 
every day meal of all classes of people. The exces- 
sive cost of importation, however, placed it among 
the luxuries here until American dealers, perceiving 
the great possibilities of the product, have by apply- 
ing modern methods, and manufacturing it in this 
country, brought it within the reach of all. Dry 
Sausage is no longer imported by the United States 
to any extent, but is now exported in large quanti- 
ties. The rapidly increasing demand and the excep- 
tional favor with which the product has been received 
wherever introduced, is readily explained by the fact 
that though a meat product, it has not an ounce of 
waste, requires no cooking or preparation of any sort, 
and will keep for months without ice. Housewives 
find it very convenient to keep on hand for chance 
guests, as there are very few meat products which 
can be kept in this way, without spoiling, and are 
always ready to serve. Because of these qualities, 
it is also very nice for the meat course at dinner 
or supper, for lunch boxes, picnics, camping, etc., 
and at more elaborate dinners, a few slices of it 
are sometimes served with olives instead of Blue 
Points, oyster cocktails, etc. The sausage, to be at 
its best, should be sliced very thin and obliquely, so 
that the slices will be as large as possible. 

Armour & Company are the largest dry sausage 
dealers in the world, manufacturing many millions of 
pounds every year, and many different varieties and 
grades which are given below: 

78 



SUMMER SAUSAGE 

Is very much relished by all nationalities and all 
delicatessen trade who prefer a smoked sausage 
without garlic. It is one of the best selling articles 
in the dry sausage line. 



Veribest Brand Summer Sausage 
>^A^^5r Brand: 

An extra sausage. Is a very choice grade. Each 
piece is wrapped in parchment paper with a f^^u^ed/ 
label. 

Star Brand: 

It is Winter made, of the choicest of pork and 
spices obtainable, chopped fine, smoked and air dried, 
stuffed in either hog or beef casings. We spare no 
time or trouble in making this the most tempting 
dry sausage product that can be produced. The 
pieces average about 28 inches in length and Zy^. 
pounds in weight. Each piece bears our Star tag. 

Shield Brand: 

While somewhat cheaper than the Star, is still one 
of the best on the market. We consider it second 
to no other, excepting our Star. Stuffed in hog 
casings. 

Globe Brand: 

This is what might be called our competitive brand, 
manufactured to meet competition; although the 
material is cheaper and the labor used, less, it is a 
high grade product. Close buyers are very partial 
to this brand. Stuffed in hog casings. 

Germanic Brand: 

A shade cheaper than the Globe, and in narrower 
casings. Stuffed in hog and beef casings. 

Viking Brand: 

The same as Special, but drier, and in price comes 
between our Special and Germanic brands. Stuffed 
in both hog and beef casings. 

79 



Special Brand: H. C. and B. C. 

It is sold fresh out of smoke, and people who 
prefer a fresh article will find our Special Brand 
exceptionally good for the price. 



Muenchener Brand: H. C. and B. C. 

This is the cheapest grade of Summer Sausage we 
make. It is smoked and sold in a fresh condition. 



THURINGER SUMMER SAUSAGE 

Armour's Thuringer Summer Sausage is a high 
grade of Summer Sausage chopped vefy fine and 
sold fresh out of smoke. Is very popular with the 
trade. Packed in both hog and beef casings. 

GOTHAER 




Armour's Gothaer is made as nearly like the im- 
ported article as possible and is considered equal, 
if not superior, to anything manufactured in Europe. 
It is made entirely of pork, chopped somewhat finer 
than Star Summer Sausage, and stuffed in casings 
about half as long. It is usually wrapped in yellow 
tissue paper with printed trademark to further carry 
out the idea of imported sausage. For a fancy 
delicatessen sausage, Gothaer is unsurpassed. 
Packed in hog casings. 



Lebanon Sausage: 

Made of beef and stuffed in a large beef casing. 
Is smoked and flavored to suit the taste of those 
buyers in Pennsylvania where this grade is in great- 
est demand. 

80 



GERMAN SALAMI 




As the name would imply, this is a German sau- 
sage, but is sold more or less to all delicatessen 
trade. It is delicately flavored with garlic and there- 
fore greatly preferred by those having a taste for 
the snappy flavor. 

The meat is chopped somewhat coarser than Sum- 
mer Sausage. It is stuffed in beef middle casings, 
bound with twine, smoked and then dried. Pieces 
are about 11 inches long and IVz or 2 pounds in 
weight. German Salami is greatly appreciated by 
people who like the smoky flavor of ham and bacon. 

^^Z^JT Brand: 

Our best grade. Choice in every respect. Each 
piece wrapped in parchment paper with MtZ^J^ 
label. 

Star Brand: 

The Star tag is our guarantee of quality. Dealers 
who handle only the best of everything and want 
their customers to know it, handle this brand, be- 
cause of its world-wide reputation. 

Shield Brand: 

Although this is our third grade, it iS' nevertheless 
a high grade product and sure to give satisfaction. 

Eclipse Brand: 

This is our competitive grade. It is sold dry. 

Special Brand: 

This brand we sell medium dry, which greatly 
reduces the cost. 

Muencliener Brand: 

This is the cheapest brand of German Salami we 
make. Sold in a fresh condition. 

81 



THURINGER GERMAN SALAMI 




This is the same quality as Star, but stuffed in 
crinkly oval-shaped casings about 6 inches long. 
Dealers who want something a little out of the ordi- 
nary are partial to this brand. It cuts a nice large 
slice for sandwiches. 



AUSTRIAN SALAMI 

Similar to Eclipse German Salami, the difference 
being in the flavor and the style of twining — also 
in narrower casings. 

STAR METTWURST 




Is really a summer sausage in a round beef casing, 
sold fresh, and comes under the head of a cooking 
sausage. Chopped very fine. Very nice when boiled 
with vegetables for a "boiled dinner." 



82 



>^^g^ METTWURST 

Made entirely of pork chopped extra fine. Is 
smoked and shipped in a fresh condition. Has a 
bright golden color. Is in a straight casing, linked 
in short lengths of about four inches each. Instead 
of having the horseshoe shape it is linked in the 
center. Is used principally for boiled dinners. 

HOLSTEIN SAUSAGE 




Is chopped coarse and stuffed in round beef cas- 
ings. It is highly seasoned with black pepper, 
smoked and well dried. A popular article. 



LANDJAEGER 




Is made largely of beef; stuffed in hog casings, 
pressed to be flat on top and side; smoked hard; 
highly seasoned; adapted to German and Swiss taste. 
Weighing three to four ounces a pair. 



LACHSSCHINKEN 




A delicacy of the highest order; appreciated by 
the best German trade; made of boneless pork loins, 
mild dry cured, and smoked. It is sliced thin and 
eaten cooked or uncooked. Should be in every deli- 
catessen store and with dealers who make specialties 
of fine goods and imported articles. 

FARMER SAUSAGE 




made precisely the same as Holstein in its in- 
gredients, but stuffed in beef middles; usually 
smoked. We also have it unsmoked. 



GOTEBORG SAUSAGE 




It is chopped somewhat coarser than Summer 
Sausage and smoked hard. In appearance it is very 
similar to Farmer, but the ingredients are different; 
more beef is used, also more salt, and less pepper, 
and it is smoked more. It is salable to the Swedish 
and Norwegian trade and in more or less degree to 
all delicatessen trade. Two grades, Star and Shield. 



TORKET FAARE KJOD OR TURSOUBEN 

These are Mutton Legs, mild dry-cured, air-dried, 
and of excellent flavor. They are usually sliced 
lengthwise and served raw. 

84 



CHORIZOS 

A Spanish Sausage made in links about 4 inches 
long, and flavored with sweet peppers. They are 
sold very extensively and greatly appreciated by the 
Spanish, French, Hungarian and Italian trade. Cut 
and used for flavoring soups. 

HISPANOSA 

A cheaper grade of Chorizos. 
KLOBASK 
Is a Polish sausage, flavored with garlic, and 
heavily smoked. 

AUSTRIAN PORK 
Stuffed in hog casings and linked about 4 inches 
in length and smoked. Coarsely chopped, spiced 
with caraway seeds and flavored with garlic. 

MORTADELLA 




Star Brand: 

Armour's Star Mortadella is a fine delicatessen 
product made from lean ham meat, chopped very 
fine. Pieces weigh 6 to 8 pounds. It takes years of 
honest effort and satisfied customers to build up a 
reputation such as that possessed by Armour's Star 
Mortadella, but once secured, that reputation is in- 
valuable not only to Armour & Company, but to 
every dealer who handles the product. Each piece 
bears our "Star" tag. 

Shield Brand: 

The same as Star Mortadella with the exception 
that it is made of lean pork trimmings. 

Special Brand: 

A cheaper grade, shipped in a fresh condition. A 
very popular article. 



GOLD BAND SAUSAGE 

Similar to the Special Brand Mortadella, but con- 
tains no garlic. 

ITALIAN PORK SAUSAGE 

Is a fresh sausage made for the Italian trade, sea- 
soned with garlic and unsmoked. 

MILAN SALAMI 




Takes its name from the famous old Italian city 
of that name, which includes sausage making among 
the many things for which it is known. 

It is made of pork with a small quantity of beef 
chopped fine or coarse, as the trade may prefer, and 
is seasoned to suit the Italian taste. It is dried, but 
not smoked, and is closely bound with twine. The 
pieces are from 17 to 26 inches long and 2 to 3 
pounds in weight, depending on the brand. We have 
four brands: >^^^g^, Star, Shield and Eclipse. 

ALPINO SALAMI 

Is the same grade of sausage as our Star Milan 
Salami, but is put up in different form. It looks very 
much like Thuringer German Salami from the out- 
side, and the pieces weigh about 2^^ pounds. Deal- 
ers who appreciate the advantages of novelty are 
partial to Alpino Salami. 

SALAMI Dl GENOA 




Is very similar to Milano and is made according 
to the ideas of the people of Northern Italy. It is 
dried, but not smoked, and is tied especially to meet 
the requirements of a certain class of trade. Each 
pieces is wrapped in parchment paper with a 
k^t/^^jr label. 



ALESSANDRIA SALAMI 

Made from the choicest pork, well trimmed and 
chopped coarser than the Milano. Stuffed in large 
hog casings, unsmoked, air-dried and wrapped very 
closely with twine. Seasoned and flavored to per- 
fection. Winter made. 

LYONS 




This is a French Sausage. It is made of lean ham 
meat, chopped very fine — so fine that the particles 
can scarcely be distinguished. It is highly seasoned 
and dried, but not smoked. The twining is shown in 
the illustration. 

D'ARLES 



Is very similar to Milan Salami, but is chopped 
coarser and comes in various sizes, from 16 to 20 
inches long. It has a peculiar, indescribable flavor 
which is greatly relished by the French and Italians. 
These people are great epicures, and are competent 
judges of everything that is good to eat. We recom- 
mend D' Aries Sausage to everyone who appreciates 
French and Italian dishes. Three grades — Star, 
Shield and Eclipse. Also put up in beef middle 
casings. Two grades — Star and Shield. 
SOPRESSATA 




This is also known as Frizzes. It is D'Arles sau- 
sage meat stuffed in hog middle casings. Unsmoked 

87 



and air-dried. Armour's Sopressata is not only a 
trade "builder" but a trade "holder."' Three brands 
— Sopressata, Star Frizzes, Shield Frizzes. 

BARI STYLE 

Same as Sopressata, but spiced with red pepper. 

MENAGE 

Same meat as Aries, stuffed in the small end of a 
hog bung, often used as a substitute for Milan and 
Aries during the early months of the year. Un- 
smoked, air-dried and winter made. Has strings tied 
around center of each piece. 

PROSCIUTTI 




Prosciutti is the Italian word for Ham. It is dry 
salt cured, pressed flat, long shank, unsmoked. Can 
only be cured in Winter, and as it dries out it in- 
creases in value; sweet nut flavor, superior to old- 
fashioned Westphalian Ham. It is usually eaten un- 

88 



cooked. Sliced very thin lengttiwise of Ham. We 
show in the cuts the Prosciutti, back and front, and 
how it is sliced on the side. The slicing must be 
thin to be at its best. The well known quality of 



Armour's La Stella Prosciutti is the result achieved 
after many years of experience and effort. 

COPPA 




Made from mild-cured, boneless butts, nicely sea- 
soned with spices, stuffed in a large beef casing. 
Wound with twine, air-dried, unsmoked. Has no 
red pepper seasoning. Sold in a dry condition. 



CAPACOLA 

Is similar in appearance to Coppa; a solid piece of 
meat seasoned with Italian spice and red pepper, 
can be made throughout the year. Two grades — 
Star and Special. 



DOLCE CAPACOLA 

Similar to Capacola, but flavored with sweet spices. 
Sometimes designated as "Sweet Capacola." 

CASERTA PEPERONI 

m 




Is probably more popular with the Italian trade 
than any other dry sausage product we make. It is 
made entirely of pork, chopped coarse and highly 
seasoned with ground red pepper. The bright rich 
color of Armour's Caserta Peperoni, as well as the 
appetizing taste, both tend to make this brand a 
favorite. Each piece is tagged. 

NOLA SALAMI 




We use the very choicest of pork, chopped coarse 
and stuffed in beef casings about 6 inches long. It 
is seasoned with black pepper, and other Italian 
spices. Armour's Nola Salami has stood the test of 
popular approval for many years. Has an Armour 
tag attached. 

BARI SALAMI 

Similar to Nola, but spiced with red pepper. 

SICILIAN SALAMI 

Tastes very much like Nola Salami, but the pieces 
are larger, weighing about li/^ pounds each. Some 
people prefer Sicilian Salami to Nola Salami because 
of its size. It is dried but not smoked. 

PACKING 

All Dry Sausage, with a few exceptions, is sold in 
50 and 100 pound boxes for the domestic trade, and 
a different standard of weight is used for export 
orders. 

90 



The exceptions are Mettwurst, Italian Pork, 
IKlobask, Landjaeger and Austrian Pork, and usually 
sold in 25 pound boxes, and Prosciutti in boxes of 
12 pieces each. 

CARE ON ARRIVAL 

Owing to the excellent keeping qualities, this prod- 
uct can be carried for a considerable time in suitable 
storage. However, those grades sold in a fresh con- 
dition should be unpacked by the buyers on arrival, 
although they can be kept for a few days in a dry, 
cool place. 

In the event of mould accumulating on Sausage, it 
is necessary, if the mould is a dry mould, to clean 
the Sausage with a damp cloth. If a wet, sticky 
j mould, the Sausage should be washed by using cold 
water with a little salt in it. After washing, the 
Sausage should be hung up until casings are dry. 

INTERESTING FACTS 

Some facts about Armour & Company's brands of 
Dry Sausage: 

Made in a modern plant by skilled labor. 

Unequaled facilities for manufacturing. 

High grade of materials used throughout. 

Many years' experience has insured a perfect 
article. 

Made under the supervision of United States gov- 
ernment inspectors. 

Every piece "U. S. Government inspected and 
passed." 

ADVANTAGES 

A few good reasons for handling and using Ar- 
mour & Company's Dry Sausage: 
An interesting line. 
A rapidly increasing demand. 
Easy to handle. 

Economical — all solid nutritious meat. 
No bone — therefore no waste. 
Very appetizing and nourishing. 
Excellent keeping properties. 
A tasty product. 

91 



Fine texture and appearance. 

Requires no cooking or preparation. 

Popular for the dinner pail, lunch basket, picnics, 
or as the meat course at dinner or supper. 

Makes a splendid sandwich for either the home 
or restaurant. 

A genuine "pure food" product. 

Our brands are standard. 

Each grade always uniform. 

SAUSAGE IN OIL 

The following are our regular grades of Fresh 
Sausage, packed in tins with white cottonseed oil. 
Sausage in Oil 
Xo. 50 Frankfurt Style (one to case). 
No. 20 Frankfurt Style (two to case). 
No. 50 Smoked Sausage (one to case). 
No. 20 Smoked Sausage (two to case). 
No. 50 Bologna Style (one to case). 
No. 20 Bologna Style (two to case). 

Sosera in Oil 
No. 50 Smoked Links (one to case). 
No. 20 Smoked Links (two to case). 
No. 50 Sandwich Links (one to case). 
No. 20 Sandwich Links (two to case). 
No. 50 Round Sosera (one to case). 
No. 20 Round Sosera (two to case). 



92 



Oleomargarine Department 

Every representative should be in possession of 
our new booklet, "INFORMATION ON OLEOMAR- 
GARINE REGULATIONS." If you have not one of 
these, please advise and we will forward same 
promptly. This booklet gives all details relative to 
U. S. Government Laws regulating the sale and 
handling of our product. State laws covering the sale 
and use of Oleomargarine differ. It is well that our 
representatives be posted as to the laws of the states 
in which they operate, and such information will be 
furnished upon request. United States Government 
laws are the same in all the states. 

The ingredients in natural color Oleomargarine 
are: Oleo Oil, Neutral, Vegetable Oil, Butter, Pas- 
teurized Milk and Salt, churned together just the 
same as butter. We make all Oleo Oil and Neutral 
used in the manufacture of our Oleomargarine, from 
animals which are Government inspected before and 
after killing; therefore, we are assured of best re- 
sults in the finished product. 

All butter and milk used in our Oleomargarine is 
obtained under the most hygienic surroundings, the 
butter being a pasteurized product from the finest 
butter-producing sections, which costs us a premium 
over ruling markets on account of its high quality 
and flavor. 

Oleomargarine can be used for every purpose to 
which butter is put, with as satisfactory results. 
Every article entering into the preparation of our 
Oleomargarine is used in daily food in one form or 
another. 

93 



OUR BRANDS OF NATURAL COLOR OLEO- 
MARGARINE ARE: 




Glendale: 

Only the choicest fats, tempered with a large per- 
centage of high grade uncolored creamery butter, are 
used in the production of this brand. The color is 
very attractive and equal to most of the natural 
color butters found on the market; also equal in 
quality to the average butter. Packed in one pound 
paraffined cartons; also bricks or rolls of any w^eight; 
also packed solid in tubs. 

Silver Churn: 

A strictly high grade article. We consider the 
quality of this grade equal to the average butter 
found on the market. It has a pleasing yellow shade. 
Packed in one, two, three or five pound parafP.ned 
cartons and five pound drums; also bricks or rolls of 
any weight; also packed solid in tubs. 

Buttercup (branded Magnolia in Michigan and New 
York): 

Our leading medium priced product, on which any 
dealer can obtain a good line of profit. This grade 
has a very fair shade of color. Supplied to the trade 
in one, two, three or five pound paraffined cartons; 
also in bricks or rolls of any weight, or five pound 
lithographed fiber drums; also packed solid in tubs. 

Tulip: 

Our leading dairy grade. This product, of course, 
contains no butter, but is of excellent texture and a 
rival of the average country butter. It has a fair 
shade of color. Packed in one and two pound paraf- 
fined cartons and in rolls or bricks of any weight; 
also packed solid in tubs. 

94 



Cherry: 

Our lowest priced product. In this grade we use 
a percentage of butter oil, which is highly refined 
cottonseed oil, a very healthful article. Packed in 
one and two pound branded cartons, rolls or bricks 
of any weight; also furnished in unbranded cartons; 
also packed solid in tubs. 



OUR BRANDS OF WHITE OLEOMARGARINE 
ARE: 

In several states the regulations permit dealers to 
sell only white Oleomargarine; this condition has no 
connection with the U. S. regulations. To supply 
such trade, we prepare goods especially in the fol- 
lowing grades: 




This is without doubt the highest type of white 
Oleomargarine on the market. It is prepared from 
materials specially selected and churned in highest 
quality pasteurized milk; the resulting product has a 
fine flavor and texture which pleases the most criti- 
cal. This product is packed in 1, 2, or 5-lb. cartons 
and 5-lb. lithographed fibre drums. Sold only in 
printed cartons. 

Helmet: 

Prepared of choice materials and in a manner 
similar to fik^l^ej/ \ equal in every respect to the 
highest grades of competitors' goods on the market. 
Packed in 1, 2, 3 and 5-lb. cartons, 5-lb. lithographed 
fibre drums, bricks or rolls of any weight and solid 
in tubs. 

95 



Eastlake: 

Medium grade product churned in milk; possesses 
an excellent flavor and body and is giving complete 
satisfaction against many so-called higher grades. 
Packed in 1, 2 and 5-lb, lithographed cartons, 5-lb. 
drums, bricks or rolls of any weight and solid in 
tubs. 



Lotus: 

A dairy grade; supplying the want for a low-priced 
product. Has a good flavor and texture. Packed in 
1, 2, 3 or 5-lb. lithographed cartons; also 5-lb. un- 
branded cartons or fibre drums; bricks or rolls of 
any weight and solid in tubs. 



NUT MARGARINE 




Nut-Ola: 

Nut-Ola is strictly a white product and is made 
of the oils of sweet nuts, churned in rich pasteurized 
milk. It is very sensitive and requires careful and 
prompt handling, and must not be stored near any- 
thing giving off unpalatable odors, as same will be 
readily absorbed. Sold in 1-lb. cartons. 

While Nut-Ola is a purely nut oil product, it 
is oleomargarine under control of the Internal 
Revenue Department, just the same as any other 
oleomargarine, and must be handled identically the 
same in every respect. 

COLORING 

In all cases of White Oleomargarine there is in- 
cluded a sufficient supply of coloring capsules to be 
distributed by the dealers when making sales to 

96 



krictly private families, together with instructions 
low to use. Only private families (not keeping 
)oarders) are permitted to add artificial coloration 
;o white or natural color oleomargarine, and this 
nust be done in their own home. 



It is advantageous to the dealer to handle our 
Oleomargarine in bricks or roHs, with printed wrap- 
pers or cartons, for the reason that the quality of 
>ur product is standard, and if the goods are put out 
n printed packages, the average consumer will de- 
mand such brands from dealers. 

Cartons mentioned in foregoing have lithographed 
[abels. We can furnish unbranded cartons in 1, 2, 3 
md 5-lb. sizes for any grade (except kkii^ej/ ) and 
also pack any grade desired in plain fibre drums con- 
taining 5 lbs, net. Our cartons are unlike a good 
many in which Oleomargarine is sold, being par- 
affined both in and outside. This is strictly a hygienic 
package and a winner wherever introduced. Un- 
branded cartons or drums for any brand have only 
the words "Oleomargarine" and "Government In- 
spection" printed thereon. 

Advertising matter will be furnished on request to 
any dealers handling our goods. 

OUR BAKING SPECIALTIES 

We make two leading grades of Bakers' Oleomar- 
garine, each prepared for definite classes of bake- 
shop use, 

jCake Special: 

This is a good grade of Oleomargarine for use in 
layer cakes, jelly roll, pound cakes, drop cakes, fruit 
cakes, and gingerbread. Cake Special is a legitimate 
substitute for butter, and can be used just as you 
would use butter in baking. 

Pastrimix: 

A hard, waxy product, churned in milk, and espe- 
cially made for use in all forms of puff paste work. 
This includes patty shells, cream rolls, turnovers, 
and cream slices. We recommend using Pastrimix 

97 



pound for pound with the flour, although some bakers 
have their own ideas on this point and use less than 
equal parts. 

In the baking of pound cakes, etc., a baker may 
use either Glendale or fiStSSeJZ' and can .obtain the 
same results as with the best butter. 

In baking, % to % of a pound of Oleomargarine 
will do the same work as a pound of butter, for the 
reason that our product does not have the excessive 
moisture found in the natural article. 



t 

i 



STANDARD SIZE PACKAGES 

All brands of Oleomargarine may be packed, net 
weight, as follows: 

Solid packed in tubs, 10, 30, 40, 50, 60 lbs. 

Solid packed oak kegs, iron bound, 25, 50 lbs. 

Solid packed oak tierces, iron bound (about), "^ 
400 lbs. 

Four ^/4-lb. prints in cartons, packed in cases, 10, 
30 lbs. 

1-lb. bricks or cartons, packed in cases, 10, 30, 48, 
lbs. 

2-lb. bricks or cartons, packed in cases, 10, 30, 32, 
48 lbs. 

1-lb. round prints, packed in tubs, 37, 50; cases, 
10, 25, 30 lbs. 

1-lb. country rolls, packed in cases, 10, 30, 50 lbs. 

2-lb. country rolls, packed in cases, 10, 30, 32, 40, 
50, 54 lbs. 

5-lb. bricks, cartons, packed in cases, 30, 60 lbs. 

5-lb. rolls, packed in cases, 30, 40, 50 lbs. 

5-lb. drums, packed in cases, 10, 30 lbs. 

91/^-lb. rolls, packed in cases, 57 lbs. 



98 



TO OBTAIN OLEOMARGARINE LICENSE 

A merchant deciding to retail Oleomargarine must 
fill out application for U. S. license, sign and have 
signature acknowledged before Notary Public. The 
application then to be delivered to the Collector of 
Internal Revenue prior to the close of the month in 
which the license is effective, together with draft 
or money order (personal checks not accepted) in 
amount of 50c per month for the remaining months 
of the Revenue year which ends June 30th. The 
License or Special Tax Stamp will then be promptly 
issued and mailed direct to the applicant. 

The Army, Navy, Hotels, Restaurants, Boarding 
Houses, Bakeries, Institutions, Schools and Con- 
tractors and private families are privileged to use 
Oleomargarine without U. S. Internal Revenue 
License. 



99 



Oleo Oil Department 

Extra Oleo Oil: 

This is our first grade. It is made from caul fat, 
the choicest fat of cattle, rendered at a low tem- 
perature so as to be as devoid of flavor as possible. 
It is used largely by Butterine manufacturers in 
the United States and Europe. 

Prime Oleo Oil: 

This is our second grade. It is made largely from 
kidney fat in the same manner as Extra Oleo Oil, 
and is used for the same purposes. 

Atlas Oleo Oil: • 

This is our third grade. It is made from beef fat 
which is not fine enough for either of the other two 
grades, and is also used for making Butterine. 

Mutton Oleo Oil: 

This product is made from mutton fat, in the same 
manner as we make other kinds of Oleo Oil. It is 
used for the same purposes. 

Extra Oleo Stock: 

The unpressed stock from which Extra Oleo Oil 
is made; pressing separates it into Extra Oleo Oil 
and Oleo Stearine. Used by bakers and confectioners. 



( 



Prime Oleo Stock, "j The same description applies 
Atlas Oleo Stock, I to these as to Extra Oleo 
Mutton Oleo Stock, I Stock. 



Oleo Stearine: 
For lard refiners' and tanners' use. 



100 



Neutral Department 

Choice Neutral: 

This is our first grade and is made exclusively 
from the leaf of hogs. The fat is rendered at a low 
temperature so as to make the finished product en- 
tirely devoid of flavor (or neutral, as the name 
denotes). The color is pure white, and the consist- 
ency, grainy. It is used largely by butterine manu- 
facturers, and is also used by some for baking. 

Corn State Neutral: 

This is our second grade. It is made from the 
back fat of hogs in the same manner as Choice 
Neutral. It is not quite equal to Choice Neutral, but 
is a very fine product. 



101 



Fresh Beef Cuts Department 




CARCASS CUTS 



i. 

9. 
10. 
12. 
11. 
13. 

14. 



BONELESS CUTS 

1. Shank Meat 
1 and 2. Insides, Out- 
sides and Knuckles 
3. Rump Butts 
4 and 5. Sirloin Butts 

6. Strip Loins (Bone in) 
or Sirloin Strips 
(Bnls.) 

7. Beef Rolls 

8. Clod 
Flank Steak 
Boneless Chucks 
Tenderloin lies on the 
inside of the loin under 
4, 5 and 6 



4. Loin End 

(Flat Bone cut) 

4 and 5. Loin End I Full 

(Pin Bone cut) f Loin 
6. Short Loin 
(Pin Bone cut) 

5 and 6. Short Loin 11 

(Flat Bone cut) 13 

Rib Roast 

Brisket ] ^ „ 

Short Ribs ^^^; 

Navel End J ^^^^® 

Flank 

Sq. Cut Chuck (in- 
cluding 8) 

Neck 
7 and 13. Beef Back 
1, 8, 9 and 13. Cross Cut or 

Manhattan Chuck 

The Fresh Beef Cuts Department, as its name 
indicates, handles portions of carcass stuff rather 
than the carcass itself. This is due to the fact that 
there are many merchants who, although they may 
be able to handle entire carcasses, have greater out- 

102 



I 



f lets for certain portions of the carcass, such as ribs 

[ and loins, than they have for other parts. There are 

! other merchants who can handle particular cuts only. 
This state of affairs has made it necessary for Ar- 
mour and Company to place themselves in position 
to supply such demands as may be made upon them 

I by the various requirements of the trade. And, that 
the law of supply and demand may be fulfilled, it 
has been the province of the department in question 

' to supply the trade of the country with any portion 
of the cargoes that may be particularly required in 
any neighborhood. These cuts include not only those 

i made from beef carcasses, but from sheep and veal 
carcasses as well. 

All of our Boneless cuts frozen are packed in 100 
lb. boxes with the exception of Hanging Tenders, 
Skirts and Flank Steaks, packed in 50 lb. boxes. 
When shipping fresh we pack everything from 15 
lbs. and up which can go plain pack, ice box pack 
or ice case pack. We prefer ice box pack in prefer- 
ence to the ice case pack. 

From the fact that Chicago is the center of the 
packing industry and that cuts were made along 
certain lines in Chicago, it grew to be the fashion 
to standardize the style of the cut, and these stand- 
ards became known as the Chicago cuts. 

It may be well to state here that the first dispo- 
sition of a beef carcass is to split it into sides. The 
side is then divided into quarters, which are known 
as "Fore" and "Hind" quarters. In making these 
quarters for this department, it is necessary to cut 
directly between the twelfth and thirteenth ribs, with 
the thirteenth rib left on the hindquarter. 

The various standard Chicago cuts made by us are 

. given below: 

Beef Rattle: 

Is the.forequarter with the seven-rib roast removed. 

Beef Chuck, Square Cut: 

Is the front end of the forequarter, including the 
first five ribs; the seven-rib roast, brisket, plate, neck 
and shank removed. Manhattan Style, or Cross Cut 
Chuck, is the front end of the forequarter and in- 
cludes the brisket, neck and shank, 

103 




BEEf LOIN 

Beef Loin: 

The front part of the hindquarter with flank re- 
moved; has one rib and ranges in weight from about 
25 lbs., for the lightest, up to 100 lbs. for the heaviest 
No. 1 Native Steer, and has a correspondingly wide 
range in price. 

Beef Round: 

That part of the hindquarter which remains after 
removing the loin and flank, or the entire hind leg, 
including, the rump and shank. When the shank is 
removed and the cod fat left on it is commonly 
known as a buttock. 

Beef Short Loin: 

Made from the regular loin, principally for high 
class hotel trade, and is the small or rib end of the 
loin cut in different lengths, from a pin bone cut to a 
flat bone cut, A pin bone short loin is the shortest 
and most expensive, and is less than fifty per cent, of 
the full loin. 



Beef Loin End: 

The butt or large end of the full loin cut off in 
making a short loin for the high class hotel trade. 

104 




BEEF RIB 

Beef Rib Roast: 

That part of the forequarter back of the chuck 
and has seven ribs. Length of ribs on medium 
weight stock about 10 in. Weight ranges from about 
16 lbs. for the lightest, to as high as 55 lbs. for the 
heaviest Native Steers. With a wide range in price. 




SIRLOIN BUTT 
Beef Sirloin Butt (Boneless): 

The large end of a full loin (loin end), bones out. 
Used for both roasts and steaks. Quite a wide range 
in weight, the regular average running from 4 to 6, 
6 to 8, 8 to 10, 10 to 12, 18 to 20 lbs. 
K. Sirloin Butts: 

Same cut as our Sirloin Butts. This is our second 
grade of Sirloin Butts. 5 lbs. and under and 5 lbs. 
and up. 

105 



Beef Rump Butt: 

Cut from the hip or top end of a round and prac- 
tically boneless, only an insignificant piece of the 
tailbone left in. Average 5 lbs. 

Beef Clod: 

Frequently called shoulder clod. Cut from the 
shoulder part of the chuck or upper part of the fore- 
leg. Entirely bcneless. Weight about 5 to 7, 7 to 9,, 
9 lbs. and up each. 

Beef Ham: 

The entire meaty part of beef round, split, from 
which the bone has been removed. The set consists 
of knuckle, outside and inside; all boneless with 
the exception of a very small piece of bone, hardly 
enough to consider, left in the knuckle. This can be 
sold in either regular sets, or each piece separately. 
Is very desirable for pot roasts or steaks. 

Beef Plate: 

Cut frcm the forequarter, the bottom part below 
the chuck and the rib. Pull plate contains navel 
end and brisket. 

Beef Brisket: 

The front part of a full plate. 5 ribs. 

Beef Navel End: 

The rear part of a full plate. 7 ribs. 

Beef Neck: 

The rough part of the neck removed from the 
chuck. Used only for animal meat. 

Hanging Beef Tenderloin (Bcneless): 

Grows directly under the middle of the backbone, 
is about 6 inches long and weighs about 2 lbs. 

Beef Flank: 

Cut from a hindquarter just below the . loin andl 
in front of the round. When trimmed, has the flank v 
steak and tallow removed; untrimmed, is known as- 
a rough flank with the flank steak and tallow in. 

Beef Fore Shank: 

Lower part of the fore leg cut with a piece of the 
clod on or off, 

106 



Beef Hind Shank: 

Lower part of hind leg or round. 
Beef Skirt: 

The fleshy part of the diaphragm, 
skirt used for steaks. 



The trimmed 



?^«1 




SIRLOIN STRIP 

Beef Sirloin Strip (Boneless): 

Cut from the back cf a short loin. Used for sir- 
loin steaks. Range in weight is considerable, weight 
of the general run being about 4 to 5, 5 to 6, 6 to ", 
7 to 8, 8 to 10, 10 to 12 lbs. 

K. Strips: 

Same cut as our Sirloin Strips, 
grade of Sirloin Strips. 4 to 5 
average. 



This is our second 
and 5 lbs. and up 




BEEF ROLL 

Beef Roll (Old Style): 

Cut from the back of a beef rib and is entirely 
boneless. Used for both roasts and steaks. Has 
<iuite a wide range in weight. The average weight 
of the regular run of old style roll is 5 to 7 lbs. 



107 



K. Rolls: 

Same cut as our Beef Rolls — Old Style. This is 
our second grade of Beef Rolls. Under 5 lbs. and 
5 lbs. and up. 
Beef Roll, Butt On: 

A cut made exclusively by Armour & Company, 
and is our specialty in rolls. We prefer to sell these 
rather than the old style. 5 to 7 lbs. average. 




BEEF TENDERLOIN 

Beef Tenderloin: 

Cut from just under the backbone of a full loin of 
beef. Principally used for steaks, sometimes for 
roasts. Quite a wide range in weight, the average 
of the regular run being 3 to 4, 4 to 5, 4 to 6, and 
6 lbs. and up. Anything under 3 lbs. we call "T" 
strips. The "T" strip is precisely the same cut as 
the beef tenderloin except that it is of lighter weight. ^ 




BEEF SPENCER ROLL 

Beef Spencer Roll (from a Beef Rib): 

Cut with the back covering of the rib left on the 
roll for about three-quarters of the length, making 



108 



Is entirely boneless. 



I them more desirable for roasts. 
Graded 6/8, 8/lD and 10/12 lbs. 

Beef "T" Strip: 

See beef tenderloin. 

Beef Strip Loin (Bone in): 

Practically the same cut as a sirloin strip except 
that it contains the bone. Weighs about thirty per 
cent, more than a boneless sirloin strip. 

K. Spencer Rolls: 

Same cut as our regular Spencer rolls — -second 
grade of Spencer rolls. 4 to 6 lbs. average. 

Rib Ends: 

Pieces (usually 2 to 4 inches long) cut from the 
plate end of a regular beef rib. Used for roasting 
with browned potatoes. 

SHEEP CUTS 




Mutton Loin (Hotel trim for English Chops) 

Saddle: 

The hindquarters (the hind half of the sheep). 
(An English mutton saddle, which is used for making 
English chops, is a double loin, trimmed, legs off.) 

Loin: 

The front part of the hindquarter, cut off from the 
leg; the market cut without trimming; . hotel cut, 
with the flanks trimmed off. 

109 




Mutton Leg Mutton Saddle 

Leg: The hindquarters with the loin removed. 
110 




Short Mutton Rack (Hotel Cut) 




Long Mutton Rack (Hotel Cut — Loin on) 
111 




Market Cut Mutton Rack 



Rack: 

The market cut, the entire front half of the sheep. 
Hotel cut, the ribs of the frontquarter, sometimes 
cut as short as ten ribs, and from that up to 13 ribs, 
with the shoulder blade in. This cut is sometimes 
designated as a short rack. The term long rack 
(hotel cut) means the rack and loin together in one 
piece. 

Chuck: 

From the forequarter. Cut same as a beef chuck. 
Generally sold as a double chuck. 



112 




Mutton Back 

Back: Same as a double long hotel rack. 




Crown Rib Roast 

Suggestions: One of the most appetizing dishes 
made from the forequarter is a Crown Rib Roast. 
This is generally used for banquets, and is a cut 
taken from lambs, consisting of thirteen ribs, the end 
of the ribs trimmed and bone scraped. The chime 
bone is cracked at each vertebral joint. 

113 



stew: 

The part of the front half of the sheep remaining 
after the hotel rack is removed. 



VEAL CUTS 

Rack: 

Market cut, the entire front half of the animal. 
Hotel cut, the ribs, anywhere from ten to thirteen, 
cut from the forequarters, similar to a beef rib. 

Saddle: 

The hindquarters. 

Stew: 

Any part of the forequarter remaining after the 
hotel rack has been removed. 

Veal Rounds — Boneless: 

These are cut from good quality calves and con- 
sist of the entire leg, with the exception of the shank 
bone. This cut is entirely boneless and averages 
from 8 to 12 lbs. Frozen loose. They make very 
choice roasts and steaks. 



114 



Beef Products Department 

KILLING PRODUCTS 
Blood: 

Used by sausage and other manufacturers. Put up 
to order in wooden packages from 2 to 50 gallons. 

Brains: 

Packed in 5 and 10 lb. tin pails, lithographed. 
Usually shipped fresh, but we carry a stock in freezer. 
Regular shipper package, 12/5 and 6/10 lbs. to the 
crate. 

Livers: 

Fresh stock is shipped loose on racks in cars. 
Frozen stock packed in 50 lb. boxes. It is an econ- 
omy as a rule to take them frozen as there is much 
less shrinkage. 

Lungs: 

Packed according to trade requirements. Used 
mostly by fish hatcheries and sausage makers. 

Milts: 

Packed 25 and 50 lb. boxes, though they are also 
put up according to trade requirements. Are used 
for food purposes, and are also used in considerable 
quantities by sausage manufacturers. A large trade 
has been developed on this article in the fish hatch- 
eries, of which there are a great number throughout 
the United States, and if your branch includes such 
an institution in its territory see that we are repre- 
sented with this article, as well as other items used 
at fish hatcheries. 

Hearts: 

All hearts have the fat cut off, and are split. They 
are in demand both by retail dealers, sausage and 
mincemeat manufacturers. Packed as ordered. 

116 



Kidneys: 

Packed 12 and 24 pieces to the box, generally 
shipped frozen. The fresh stock can be packed ac- 
cording to trade requirements. 

Ox Tails: 

Graded as follows: Under 1 lb., and 1 lb. and 
over. Packed in 50 lb. boxes, fresh or frozen. 

Ox Lips: 

Packed according to trade requirements. Used 
mostly in sausage factories. 

Beef Sweetbreads: 

Put up as follows: 

No. 1, which is a selected Sweetbread, frozen sep- 
arate, packed in any style package to suit trade 
requirements. 

No. 2, frozen single, and while they are selected 
stock are not quite as large as the No, 1 Breads. 

Regular Sweetbreads, packed in 5 and 10 lb. tin 
lithographed pails. 

Hotels, Restaurants, Steamship Lines and Dining 
Cars principal outlets. 

Tongues: 

These are sold according to trim and average 
weight: Long Cut, ZVz to 4% lbs., 4% to 5% lbs., 
51^ to 6 lbs., and 6 lbs. and over. Short Cut, 4 lb. 
average. 

Packed to suit trade requirements. Shipped both 
fresh and frozen. A large trade for Tongues in large 
centers for boiling and smoking purposes. 

Suet, Kidney In: 

Otherwise called kidney knobs. This is the whole 
Kidney Fat from the dressed carcass and includes 
the Kidney. Weighs from 5 to 8 lbs., packed to 
suit trade requirements. 

Suet, Kidney Out: 

Same as aboVe, with the Kidney taken out. 
117 



Cauls: 

This is the tallow from the bullock, and is chilled 
in rolls, and utilized the same as beef suet. 

Beef Trimmings: 

Are the smaller pieces of beef made while trim- 
ming choice cuts from cat-tie. Used by sausage manu- 
facturers and meat canners mostly, though they are 
also bought by the retail trade for hamburger steak 
purposes. Packed in boxes or barrels to suit trade 
requirements. Generally frozen in 100 lb. molds or 
boxes. 



Shank IVIeat: 

The meat stripped from fore and hind shanks. 
Packed in boxes or barrels to suit trade requirements. 
Used by sausage manufacturers and meat canners. 
Frozen in 100 lb. molds or boxes. 

Beef Cheek Meat is the lean pieces of the cheek, 
and is used in manufacturing purposes, mostly by 
sausage makers; and is usually shipped frozen, 
packed in 100 lb. boxes. 

Beef Head Meat is the lean piece of meat taken 
from the fore part of the skull, and is used in manu- 
facturing departments, particularly sausage makers. 
It is shipped frozen, packed in 100 lb. moulds. 

Boneless Chucks are the chuck boned out and used 
by sausage manufacturers. This stock is usually 
shipped frozen, packed in 100 lb. moulds, but when 
shipped fresh, shipped in barrels, a percentage of salt 
is used to preserve the meat. 

Tripe: 

Consists of what is known as first and second 
stomachs. First stomachs are what is known to the 
trade as plain tripe — the second, honeycomb tripe. 
Practically all tripe is sold cooked and when shipped 
fresh, is packed in barrels and iced, and when frozen, 
in 100 lb. moulds. 

118 



„ . . CALF ITEMS 

Brains: 

Packed in 5 and 10 lb. tin pails, lithographed. 

Usually shipped fresh, but we carry a stock in freezer. 

These pails are packed 12/5 and 6/10 lbs. to the 

crate. 

Hearts: 

All hearts have the fat cut off and are split. They 
are in demand both by retail dealers and sausage 
and mincemeat manufacturers. Packed as ordered. 

Livers: 

Weighing from li/^ lbs. up, and are packed to suit 
trade requirements, both fresh and frozen. Whea 
frozen, packed in 25 lb. boxes and 50 lb. boxes. 

Plucks: 

Consist of Heart, Liver, and Lungs joined. Packedl 
to suit trade requirements, fresh or frozen. Usually 
put out in a paraffined sack, packed in an iced barrel.. 

Sweetbreads, Untrlmmed: 

In pairs, i/^ to % lb., % lb. and up, frozen with' 
the heart sweetbread on the throat bread. Each pair- 
wrapped in parchment paper; packed any sized con~- 
tainer, depending upon the size of the order. 

Trimmed: 

In 5 and 10 lb. lithographed pails in standard crates; 
containing 12/5 and 6/10 lbs. 

All of these shipped fresh or frozen, though out 
account of being perishable, it is recommended that 
the branches order frozen stock. While used by re- 
tailers in small quantities they are generally required 
for hotels and restaurants. Be very sure when there 
is a banquet in town to see that Armour's sweet- 
breads are suggested. 

Heads and Feet, Scalded: 

These are regular Calf Heads, tongue in and the 
hair removed by scalding. The forefeet are handled 
in the same manner. They are used largely by manu- 
facturers of soup. There is a big demand for the 
retail trade. Usually frozen before shipping. Packed 
to suit trade requirements. 

119 



fBrains: SHEEP ITEMS 

Packed in 5 and 10 lb. tin pails, lithographed. 
Usually shipped fresh, but we carry a stock in 
freezer. These pails are packed 12/5 and 6/10 lbs. 

»to the crate. 

IHearts: 

Sold both fresh and frozen. Used largely by sau- 
"Sage manufacturers; put up packed to suit trade 
requirements. 

Kidneys: 

In demand for hotel and restaurant trade and 
packed as requested. This article is limited, as most 
of the kidneys are sold with the sheep. 

Livers: 

Sold both fresh and frozen, packed in 25 and 50 lb. 
boxes. A large trade is being developed on this 
article. Used by fish hatcheries in large quantities. 

Plucks: 

Consist of Heart, Liver, and Lungs joined. Usually 
shipped fresh and packed as ordered. 

Tongues: 

Packed to suit trade requirements. Used mostly 
by meat canning establishments and sausage makers. 
Distributed both fresh and frozen. 

Brains: LAMB ITEMS 

Packed in 5 and 10 lb. tin pails, lithographed. 
Usually shipped fresh, but we carry a stock in 
freezer. These pails are packed 12/5 and 16/10 lbs. 
to the crate. 

Plucks: 

Consist of Heart, Liver, and Lungs joined. Usually 
shipped fresh and packed as ordered. 

Sweetbreads: 

Packed in 5 and 10 lb. pails. In demand for res- 
taurant and hotel trade as a substitute for calf sweet- 
breads. Shipped either fresh or frozen. 

Fries: 

Frozen loose and packed to suit trade requirements. 
ILargely in demand for hotel and restaurant trade. 

120 



Fresh Meat and Sausage 
Department 



PORK CUTS 




Regular Pork Loin (OHitside View) 




Regular Pork Loin (Inside View) 

Loins: 

These are cut from the upper half of the sides 
and are trimmed so as to show just a slight covering 
of fat. The backbones, rib bones, tenderloins, and 
blade bones are left on. We divide these into four 
averages: 8 to 10 lb., which is a Star Loin, 10 to 12 
lb., 12 to 14 lb., and 14 to 18 lb. Loins are packed 
mostly in 50 lb. and 100 lb. crates; each piece is 
wrapped in paper before packing. This is the largest 
seller in the Pork Cut line and needs no further 
description. 

Shoulders: 

We have four trims of this item: Skinned shoul- 
ders, which is the regular shoulder, two ribs wide, 
square at the back and butt, neckbones out, and cut 
close to the back part of the forearm joint, the fat 
and skin practically trimmed off. Packed in 50 and 
100 lb. boxes, each shoulder wrapped in paper. 

121 



New York Shoulder, Green: 

This is a regular two rib Shoulder, square at the 
end and trimmed along the side, with the fat and 
skin on. Packed and handled the same as Skinned 
Shoulders, 

Milwaukee Skinned Shoulders: 
Skinned Shoulder, neckbone in. 

Milwaukee Rough Shoulders: 
New York Shoulder with neckbone in. 




Boston Butt 

Boston Butts: 

Are a cut made from the upper end of the shoulder 
after making a picnic, and have the blade bone on but 
the surplus fat and skin removed. Next to pork loins, 
Boston Butts have the largest tonnage of Pork Cuts, 
and are in big demand generally. Packed in 100 and 
50 lb. crates, each piece wrapped in paper. 

Cala Butts: 

Are made from the upper part of the shoulder when 
cutting a picnic ham, but have the surplus fat, skin, 
and blade bone removed. Used by the trade and 
also for manufacturers for making cottage picnics 
and other specialties. Packed in 100 and 50 lb. 
crates, each piece wrapped in paper. 

Spa re ribs: 

Are cut both full sheet and half sheet. The full 
sheet consists of all of the bone in the side lying 

122 



between the backbone and the edge of the belly. 
The half sheet is that part of the rib remaining in 
the belly after the pork loin has been cut from it. 
Packed in 50 lb. paper lined boxes. 

Pork Tenderloin: 

A clear piece of meat lying next to the backbone 
in the lower part of the pork loin. Packed in 10 and 
25 lb. lithographed tin pails. 

Neckbones: 

Are bones from the neck and shoulder of the hog 
when making skinned shoulders and Boston butts. 
Packed in 25 and 50 lb. paper lined boxes. 




Hock 

Hock: 

The part of the foreleg lying between the shoulder 
and knee joint. Weight usually from one-half pound 
to one and one-half pounds. Are packed to suit trade 
requirements, mostly in 50 and 100 lb. paper lined 
boxes. 

Backbones: 

Are the backbone of the hog and are sold for the 
same purpose as spareribs. They are a much lower 
priced article and should be in demand for the 
cheaper trade. Packed to suit trade requirements. 

Blade Bytt: 

Is the shoulder end of a large pork loin. Weighs 
usually from five to eight pounds, and is handled 

123 



and used the same as a pork loin. Packed to suit 
trade requirements. 

Raw Leaf Lard: 

This is the pure fat of the hog surrounding the 
kidneys. It is put up in cone-shaped pieces and 
packed to suit trade requirements. 

Pork Trimmings: 

Are produced in trimming the various pork cuts, 
and commonly classified as: 

"A" Trimmings — are a special lean Trimming; 
"B" Trimmings — which are the regular Pork Trim- 
mings; 
"C" Trimmings — which are an extra fat regular 

Trimming; 
"X" Trimmings — which are made of lean selected 

pieces. 
We very seldom have a surplus of these for the 
trade, as they are used mostly for our own manufac- 
turing purposes. Usually packed in 100 lb. paper- 
lined boxes. 

Green Hams: 

In packing house parlance, when applied to meats, 
green means fresh. We make the following divisions 
of Green Regular Hams: 8 to 10 lb. average, 10 to 
12, 12 to 14, 14 to 16, 16 to 18, and 18 to 20. The 
Hams are our regular trim and are packed to suit 
trade requirements. When sold in large quantities 
they are shipped loose in car and sprinkled with salt. 

Green Skinned Hams: 

We sell two averages, as a rule: 25 lb. and under 
and 25 lb. and over. These are the large Regular 
Hams with most of the skin and fat removed from 
the back. They are handled the same as regular 
green Hams and packed to suit trade requirements. 

Green Picnics: 

These are the Shoulder of the hog with the Boston 
and Gala Butt end cut off. We have the following 
averages and trims: 4 to 6 lb. average, 6 to 8 lb. 
average, 8 lbs. and up. We also have a half-skinned 
Green Picnic and an all-skinned Green Picnic. 

124 



Green Clear Bellies: 

These are the regular bacon bellies trimmed regu- 
lar. We have the following averages: 6 to 8 lb., 
8 to 10 lb., 10 to 12 lb., 12 to 14 lb., 14 to 16 lb. 
We quote our 12 to 14 and 16 to 18 only, as a rule, 
but special quotations will be made on the other 
averages. Packed to suit trade requirements. 

Green Rib Bellies: 

Except that the sparerib is left in the belly they 
are the same as above. 

Green Fat Backs: 

Are the back of the hog, with the skin on. Usually 
two averages: 12 to 14, 18 to 20; packed to suit 
trade requirements. 

Back Fat: 

Consists of light fat backs from which the skin 
has been removed. Packed to suit trade require- 
ments. 

Neck Fat, Skin On: 

Sometimes called jowls. Is the fat cheek of the 
hog, and is used largely for sausage manufacturing 
purposes. Packed to suit trade requirements. 

Neck Fat, Skin Off: 
Same as above, but with the skin removed. 

Hog Heads, Tongue In: 

Thoroughly scraped and cleaned, just as it is taken 
from the dressed hog, with the tongue in. Used both 
in retail markets and for sausage manufacturing 
purposes. 

Hog Heads, Tongue Out: 

Same as above, but with the tongue removed. 

Feet: 

We mix the hind and forefeet and pack them in 
25 and 50 lb. boxes, or, when specially required, five 
dozen to the box. Feet are usually frozen before 
shipping, as they carry much better that way. 

125 



Caul Fat or Hog Cauls: 

Is the covering of the intestines of the hog, chilled 
and packed to suit trade requirements. 

Hearts: 

Used mostly for sausage manufacturing purposes. 
Packed to suit trade requirements. 

Kidneys: 

Packed in 25 and 50 lb. wooden boxes. An article 
on which we are having a very widespread distribu- 
tion. 

Livers: 

Packed to suit trade requirements. Used for food 
purposes and also in sausage manufactures. There 
is also a very big demand frpm fish hatcheries. 

Milts: 

Corresponds to the spleen in " the human body. 
Used for food purposes, also sold for fish hatcheries. 
Packed in 10 and 25 lb. boxes. 

Cheek Meat: 

Is the lean meat surrounding the cheek bone, used 
mostly for sausage manufacturing purposes. Packed 
to suit trade requirements. 

Ears: 

Packed to suit trade requirements. Used both for 
food and manufacturing purposes. 

Hog Rinds: 

Are small pieces of hog skin, used for food and 
sausage manufacturing purposes. 

Hog Skins: 

Sold to tanneries for the manufacture of leather. 
Sold according to the following specifications: 
No. 1 — 51/^ in. wide by 18 in. long. 
No. 2 — iV2 to 51/^ in. wide by 10 in. and over long. 
No. 3 — 3 in. and over wide by 15 in. and over long. 
No. 1 — Ham Skins, 7 in. and over by 11 in. and over. 
No. 2 — Ham Skins, 4 in. and over by 10 in. and over. 

126 



Bacon Skins, usually ^Vz in. and over by 18 in. and 
over, made from the smoked bacon rinds. 

These are all frozen and put up in bundles weigh- 
ing about 50 lbs. 

Whole Hog Skins, in dry salt, are the whole skin 
of the hog, salted. Are shipped in bundles weighing 
about 50 lbs. 

Snouts: 

This cut takes in the snout part of the face, is thor- 
oughly cleansed and weighs about one-half pound 
each. 

Brains: 

Packed in lithographed pails, fresh or frozen, 12/5 
or 6/10 lb. pails to the case. 

Pig Tails: 

This is the tail, with the root of two or three 
inches left on. Packed as ordered, but generally in 
25 and 50 lb. boxes. 

FRESH AND SMOKED SAUSAGE ITEMS 
Blood Pudding: 

Made from beef blood, pork products, and cereal. 
Stuffed in beef bungs. Very popular with foreign 
trade. 

Blood Pudding, Ring: 

The same ingredients put up in a round casing. 

Blood Pudding Thuringer: 

This article has a heavier percentage of pork prod- 
ucts and is thoroughly smoked. Otherwise the ma- 
terials are the same as regular Blood Pudding. It is 
stuffed in hog middle casings. 

Blood Pudding, Tongue Added: 

This is the same quality and casing as Blood Pud- 
ding, but has split lunch tongues added. 

Bockwurst: 

A fine grade of pork sausage, put up in sheep 
casings, made of selected pork trimmings, milk, eggs, 

127 



and chives. A seasonable article used in the winter 
and spring of the year. 

Bologna Style Sausage, Long: 

Made of finely selected Beef and Pork products. 
Put up in middles and weasands. Packed in 25 and 
50 lb. boxes, or as desired. 

Bologna Style Sausage, Large: 
Put up in beef bungs. 

Bologna Style Sausage, Round: 

Put up in beef middles. 

Bologna Style Sausage, Shield: 

Put up in canvas bags, paraffined. There is a large 
trade for this article, especially in the south, but 
many prefer it, as the canvas keeps the sausage as 
a rule longer than the casing. 

Bologna Style Sausage, New Orleans: 

This is put up in a bag, paraffined, and is used 
largely in New Orleans and territory tributary. 

Bologna Style Sausage, Milwaukee, Long: 

This is a better grade of bologna and is used in 
the middle west largely to meet the competition of 
local sausage makers. Put up in middle casings. 

Bologna Style Sausage, Milwaukee, Large: 

Put up in beef bungs. . 

Bologna Style Sausage, Milwaukee, Round: 
Put up in beef middles. 

Bologna Style Sausage, Casco, Long: 

Put up in middle casings. Is a grade of sausage 
that is used very generally and on which we have a 
large trade. The price of this article is usually at- 
tractive and enables the branches to meet any rea- 
sonable competition. 

Bologna Style Sausage, Casco, Large: 
Put up in beef bungs. 

128 



I 



Bologna Style Sausage, Casco, Round: 
Put up in beef middles. 

Bologna Style Sausage, Casco, Paraffined: 

Put up in canvas bags, paraffined. 

Bologna Style Sausage, k^ng^JT Brand: 

A very fine article, put up in beef middles. It has 
a very good percentage of pork trimmings. 

Bologna Style Sausage, German Brand: 

Put up in selected middles and is the finest article 
of bologna that we manufacture. It is made of beef 
and selected pork trimmings and while a high priced 
product is in a class by itself as competition has not 
yet produced an article to match it. 

Bologna Style Sausage, Garlic, Round: 

Put up in beef round casings. It is especially sea- 
soned with garlic and is used largely by the foreign 
trade. 

Leona Sausage, Long: 

This is a good grade of bologna, put up for special 
trade, and is packed in beef middles. 

Leona Sausage, Large: 

Same as above, packed in beef bungs. 
Boneless Picnics: 

This is the California boneless butt, cured and 
smoked, put up in beef bungs. 

Boneless Picnics, Cottage Brand: 

A cala butt, cured and smoked, and is put up in 
paper wrappers. 

Chili fi^tl^jZ' Brand: 

Put up in five pound bricks in a carton, and in one 
pound bricks in parchment wrapper, packed six to a 
carton. 

Chili, Shield Brand: 

Packed the same as above, and is grade on which 
there is a very heavy trade through the south and 
wherever there are Mexican or Spanish people. 

129 



Chili, Spanico Brand: 

Made in Ft. Worth only in 5 lb. bricks. 

Cooked Pressed Roast Beef: 

Is what its name suggests, a cooked beef, put up in 
beef bungs. It is a very attractive article* and most 
economical for luncheon purposes. Should have a 
prominent place in all delicatessen stores. 

Corned Beef and Gelatine — kUi^e^ 

One of our luncheon delicacies. Made of beef 
products and gelatine, put up in pans, with a board 
attached for use on the counters. It is wrapped up 
in a fine parchment wrapper and in big demand for 
lunch purposes. 

Cooked Luncheon Tongue — f^tT^JT 

Put up in 6 lb. bricks. Made of cooked hog 
tongues, covered with a wrapper of salt pork. 

Frankfurt Style Sausage: 

Put up in sheep casings. Packed in ten pound 
cartons and also in plain wooden boxes from 25 lbs. 
up as desired. Linked according to orders; the stand- 
ard, is five inches, but three to seven inch links can 
be put up, as desired. 

Frankfurt Style Sausage, Vienna: 
Handled and packed the same as above. 

Frankfurt Style Sausage, Casco: 

Packed in 10 lb. cartons and also in plain wooden 
boxes from 25 lbs. up as desired. This is the lowest 
priced article of frankfurts we produce, but is a most 
popular grade, and will meet any reasonable com- 
petition. 

Frankfurt Style Sausage, Milwaukee: 

Put up in narrow hog casings, double linked. Packed 
in 10 lb. cartons and also in plain wooden boxes from 
25 lbs. up as desired. A good grade of frankfurt put 
up especially for the middle west trade. 

130 



Frankfurt Style Sausage, Export: 

A selected article put up in narrow hog casings, 
packed in 10 lb. cartons and also in plain wooden 
boxes, from 25 lbs. up as desired. 

Frankfurt Style Sausage — f£u^Zf — S. C: 

Put up in sheep casings and carefully packed in 
10 lb. cartons. Would appeal to the delicatessen 
stores and high class markets. 

Frankfurt Style Sausage — fi^^i^^ — H. C: 

The same as the above, with the exception they are 
packed in a narrow hog casing. 

Frankfurt Style Sausage — f^^^i^^ 

1 lb. cartons. Hog or sheep casings. These are 
put up to sell in fancy groceries, markets and deli- 
catessen stores. Made especially for fine trade. 

Frankfurt Style Sausage, Coney Island: 

Put up in narrow hog casings and packed in 10 lb. 
cartons. A low priced, popular grade. 

B rat wu rst — >^^gsr 

A fine grade of frankfurts, put up in narrow hog 
casings, in 1 lb. wrappers. This would also appeal 
particularly to high class trade. 

Garlic or Knoblach: 

Put up in beef round casings and seasoned with 
garlic. In big demand with the foreign trade. 

Garlic or Knoblach, >^^^^ Brand: 

Same as above, made of selected meats and fully 
worth the difference in price. 

Hamburger Steak: 

A chopped fresh beef, with a small percentage of 
suet added. Put up in cartons or as desired. 

Head Cheese: 

Made from boned hog heads, pickled, stuffed in hog 
stomachs, cooked and pressed. May be smoked if 
desired. 

131 



Jellied Lamb Tongue — /^^^^W 

Made of cured cooked sheep tongues and gelatine. 
Shipped in 5 lb. tins, with an attractive wrapper. 

Jellied Luncheon Tongues — >^^«^ 

Made of cured cooked pig tongues. Shipped in 5 
lb. tins, with an attractive wrapper. 

Jellied Ox Lips — fi^tZgeJT 

Made of cured cooked ox lips. Shipped in 5 lb. 
tins, with an attractive M^rapper. 

Jellied Tripe — >^^g^ 

Made of cured cooked tripe. Shipped in 5 lb. tins, 
with an attractive wrapper. 

Jellied Pigs' Feet— >^^S5r 

Made of cooked boned pigs' feet. Shipped in 5 lb. 
tins, with an attractive wrapper. 

Jellied Ox Tongue— y^^^g^T 

Made of cooked whole ox tongues, put up in 6 
lb. molds. This is one of the most attractive articles 
of this department. 

Liver Pudding, Long: 

Made of selected hog livers, pork trimmings, and 
meat products. Put up in hog bungs, and is smoked 
or unsmoked as desired. Packed in 10 lb. cartons, or 
shipped in 25 and 50 lb. boxes. 

Liver Pudding, Ring: 

Same as above but put up in round beef casings. 

Liver Pudding (Braunschweiger) — hStSfe^iir 

A high grade liver sausage, made of selected hog 
livers, and pork trimmings. Put up in hog bungs. 

Liver Pudding, Special: 

Made of selected hog livers, pork trimmings, and 
meat products. Put up in hog bungs, and is made for 
discriminating trade. 

132 



Liver Pudding, Strassburg — /^^^gST 

Our highest grade liver pudding. Made of se- 
lected pork trimmings, boneless veal, hog livers, and 
meat products, with pistachio nuts added and sea- 
soned with onions. This article should be repre- 
sented in every fancy grocery and delicatessen store. 

Liver Cheese — y^^g^T" 

Put up in 5 lb. molds, covered with a layer of 
cured back fat. It is one of the most delicious 
articles for lunches produced, and should be in every 
high grade market, grocery, and delicatessen shop. 

Lunclieon IVIeat, Berliner Style: 

Made of pork trimmings, beef trimmings, and meat 
products. Put up in beef bungs. Shipped in any 
weight package desired. This is one of our many 
luncheon meat items, and is in very big demand 
generally. 

Lunclieon Meat, New England Style: 

A high grade article, made as above, put up in beef 
bungs. 

Luncheon Meat, New Orleans: 

Made of pork trimmings, beef trimmings, and meat 
products. Put up in canvas bags, paraffined, and 
finds a very large sale through the south. 

Luncheon Meat, Pressed, kSH^JT Brand: 

This is our highest grade luncheon meat. Made 
of selected pork trimmings, beef, and meat products. 
Put up in beef bungs. 

Luncheon Meat, Minced, Shield Brand: 

Made of pork and beef trimmings and meat prod- 
ucts. Put up in beef bladders. This is chopped finer 
than the regular luncheon meats. It is one of the 
heaviest sellers we have. 

Luncheon Meat, Helmet: 

A high grade luncheon meat, made of pork trim- 
mings, and pork and beef products, chopped fine. 
Put up in hog bungs and bladders. 

133 



Pressed Loaf, Paraffined — fiUi^e^^ 

Made of selected pork and beef trimmings and 
meat products. Put up in a cloth bag, pressed, and 
dipped in parafRne. 

Mexican Sausage: 

This is an article put up for the Mexican trade in 
Texas and adjoining states. Made of selected pork 
trimmings and meat products, and highly seasoned. 
Put up in beef casings. 

Devonshire Farm Style Sausage Links: 

Is our highest grade pork sausage. It is put up in 
one pound cartons, packed twelve to a box, and is 
stuffed in sheep casings. This is the acme of our 
pork sausage production and is a high grade product 
throughout. 

Devonsliire Farm Style Sausage, Bulk: 

Same as the above, except that it is put up in bulk 
and not in casings, and is the best way to handle 
Devonshire sausage. 

Pork Sausage, Linked — f^SHSSJZ' 

This is a pure pork sausage put up in selected 
hog casings and packed in 10 lb. cartons and in 
10 or 25 lb. pails, or boxes, as desired. 

Pork Sausage, Bulk — fi^ti^^ 

This is pure pork sausage meat and is packed in the 
same manner as the links, 

I^StZg^JT Pork Sausage in 1 lb. Cartons: 

Is a pure pork sausage put up in selected sheep 
casings and packed in 1 lb. cartons, 6 and 12 to the 
case. 

Helmet Pork Sausage in 1 lb. Cartons: 

Is pork sausage made of selected trimmings andi 
put up in small hog casings, packed in 1 lb. cartons, 
6 and 12 to the case. 

Pork Sausage, Link, Camp Style: 

Pork Sausage, Casco, Link: 

134 



Pork Sausage, Magnet Brand, Link: 

These are our grades of pork sausage. They are 
made of pork trimmings and meat products and 
are especially seasoned. Are put up in hog casings^ 
linked. Packed in 10 lb. cartons, 10 and 25 lb. cans, 
or boxes, as desired. 

Pork Sausage, Casco, Link, Sheep Casings: 

Pork Sausage, IVIagnet Brand, Link, Slieep Casings: 

These items are made up the same as the above, 
except that they are put up in sheep casings. 

Pork Sausage, Bulk, Camp Style: 

Pork Sausage, Casco, Bulk: 

Pork Sausage, Magnet Brand, Bulk: 

These are the same items as mentioned above, 
except that they are made up without casings. They 
are packed in 10 lb. cartons, 10 and 25 lb. tins, or 
boxes, as desired. Also 2 lb. bags. 

Pork Sausage, Windsor: 

This is a pork sausage made of selected trimmings 
and meat products. Put up in sheep casings in small 
3 in. links. Packed in 10 lb. cartons. 

Pork Sausage, Casco, Windsor: 

Packed and handled same as above but are billed 
at a trifle lower price. 

Pork Sausage, Country Style: 

Made of selected trimmings and meat products. 
Put up in hog casings, not linked. Packed in 25 lb. 
tins and boxes. Is a big seller through the south. 

Pork Sausage, Country Club: 

Used in Kansas City principally. A selected pork 
sausage put up in hog casings. Packed in 10 lb. 
cartons. 

Pork Sausage, Country Style, Smoked: 

Unlinked, smoked, packed in 25 lb. boxes or as de- 
sired. 

135 



Pork Sausage, Country Style, Corn Husks: 

Made same as country style, wrapped in corn 
husks, and packed 12 to the box. 

Pork Sausage, New England Style: 

Made of selected pork trimmings and meat prod- 
ucts. Packed in 1 and 2 lb. bags. A big seller and 
one that should not be overlooked. 

Pork Sausage, St. Clair Brand: 

Put up in hog casings, in 1 lb. paper wrappers. 
Made of selected pork trimmings and meat products. 
Used especially in St. Louis. 

Pork Sausage, St. Louis Style: 

Made of selected pork trimmings and meat prod- 
ucts. Put up in hog casings and packed in 10 lb. 
cartons. 

Pork Sausage, Crown Brand: 
Pork Sausage, Cherry Brand: 
Pork Sausage, Peach Brand: 

These are the local names of the ix)rk sausage 
items put up at the packing house at South St. 
Joseph. Both link and meat. 

Polish Style Sausage: 

Made of pork and beef trimmings, flavored with 
garlic, put up in hog casings, linked about 10 in. long 
in pairs. 

Polish Style Sausage, Pittsburgh Brand: 

Same as above, made particularly for the Pennsyl- 
vania trade. 

Polish Kolbassy: 

Made from pork trimmings and meat products, 
chopped very coarse, put up in beef round casings, 
and smoked thoroughly. Flavored with onions. It is 
used by the foreign trade and is in big demand. 

Scrapple, Pennsylvania Style: 

Is made of corn meal and pork products. Packed 
in 10 lb. molds. 

136 



Smoked Sausage: 

Made of pork and beef products, put up in hog 
casings, linked, and is used through the south. It is 
on the order of a pork sausage smoked. 

Souse, Shield Brand: 

Made up of boned pig's feet and pork products, 
jellied. Put up in 10 lb. molds. ■■ 

Souse with Tongue: 

Same as above, with pig tongues added. 

Suize— y^^^ST 

Made of beef and pork products, with cooked hog 
tongues, seasoned with vinegar, put up in 6 lb. molds 
in tin pans. 

Special Loaf — f^^i^d/ 

One of our loaf goods articles, made of selected 
beef and pork trimmings, with macaroni, cheese, 
eggs and seasoning added. Put up in loaves weigh- 
ing about 6 lbs., with a parchment wrapper. 

Meat Loaf — f^^i^j/ 

Made of selected beef and pork trimmings, made 
up with bread crumbs and eggs. Baked in the shape 
of a loaf, weighing about 6 lbs. Put up in a parch- 
ment wrapper. 

Mistletoe Delicatessen Luncheon Specialty: 

A meat loaf made of selected meat products, sea- 
soned with onion seasoning. Baked in the shape of 
a loaf,' weighing about 6 lbs. Put up in a parchment 
wrapper. 

Cooked Whole Ox Tongue — f^kti^dl 

Cooked whole ox tongues with a thin covering of 
dry salt fat back, put up in cartons. 

Sausage in Pickle: 

We also pack the following items in pickle, and 
especially recommend them for summer use: 

Bologna Style Sausage 

Magnet Style Sausage 

137 



Polish Style Sausage 
Frankfurt Style Sausage 
Liver Sausage 
Head Cheese 
Minced Luncheon Meats 
Berlin Luncheon Meats 
Smoked Sausage 
We put them up in the following packages: 
Kits, small 

Vs barrels, or large kits 
14 barrels 
V2 barrels 

We also have special packages of barrels and 20 lb. 
tins for Bologna and barrels for Minced Luncheon 
Meat. 

Sosera is a meat product made of beef and pork 
and beef and pork products and cereal. 

It is put up to correspond with the items below, 
but must be sold as a meat product as the govern- 
ment regulation specifies that only 2% cereal can 
be put in sausage. 

This is an article that is most palatable, and be- 
sides being much cheaper fully takes the place of 
corresponding sausage items. 

Sosera Meat Products: 

Sosera long, corresponding to long bologna. 

Sosera large, corresponding to large bologna. 

Sosera round, corresponding to round bologna. 

Sosera in paraffined bags, corresponding to Shield 
bologna. 

Sosera, sandwich links, H. C, corresponding to 
Coney Island frankfurts. 

Sosera, sandwich links, S. C, corresponding to 
regular frankfurts. 

Sosera, Link, H. C, corresponding to pork sausage 
in H. C. 

Sosera, Link, S. C, corresponding to pork sausage 
in S. C. 

Sosera, bulk, corresponding to pork sausage, bulk. 

138 



Sosera, small links, corresponding to Windsor pork 
sausage. 

Luncheon Sosera, bladders, corresponding to 
minced luncheon meat. 

Luncheon Sosera, bungs, corresponding to minced 
luncheon meat. 

Sosera, fresh, unlinked, corresponding to country- 
style. 

Sosera, smoked, unlinked, corresponding to smoked 
country style. * 

Sosera in Pickle: 

Link, round, sandwich links, S. C, sandwich links 
H. C, luncheon, bladder and bungs. 

Put up in small kits, % barrel, large kits, % barrel, 
l^ barrel. 



139 



Extract of Beef Department 



Solid Extract of Beef: 






Extract of Beef, as its name 
implies, is an extract of beef, or 
in other words the essence of 
the meat. It is manufactured 
from a choice grade of beef. Our 
Extract of Beef is stimulating 
and invigorating. It will keep 
indefinitely in any climate. It 
contains absolutely no foreign 
ingredients — being the soluble 
salts of the meat only. Armour's 
Extract of Beef goes farther 
and gives better satisfaction 
than any other brand. It is 
entirely free from alcohol or other preservatives of 
any nature, and will conform to the pure food laws 
of any state or country. 

It is used in making beef tea; as a soup stock; 
for coloring and flavoring gravy; re-enforcing sauces; 
for utilizing left-overs, and also in making many 
dainty and toothsome dishes in the chafing dish. 




Fluid Beef Extract: 



About half the strength of the paste form, but 
<!ontains the same strong roast beef flavor found in 
the solid. Is a clear solution and runs ten pounds 
to the gallon. 

Can be used in the same manner as the solid. 

140 




Soluble Beef: 

Soluble Beef is the en- 
tire piece of meat (fibre 
and all) predigested to an 
albumose. It contains no 
ingredients but beef and 
is entirely soluble in 
water. 

Is a food for the con- 
valescent and invalid. 
May also be used in mak- 
ing Beef, Wine and Iron. 

This is handled exclu- 
sively by the drug trade. 



Vigoral: 

Vigoral is a semi-fluid prepara- 
tion resulting from cooking in 
combination, fresh lean beef and 
fresh selected vegetables* and 
herbs. It will keep indefinitely 
in any climate. Designed espe- 
cially as a beverage for the 
home, or at soda fountains, bars, 
and cafes. Is a refreshing drink. 




Bouillon Cubes (Beef or Chick- 
en Flavor): 




One cube is used in making a cup of deliciously 
seasoned Bouillon. Cubes are packed in cartons of 
one dozen for home use, and in tins holding 50 and 
100, also in glass jars of 200 for use in dispensing. 

141 



Soda Fountain Supplies 
Department 

Crushed Fruits: 

This includes fruits of different kinds, crushed, 
sliced or whole, preserved in cane sugar, and are 
used by dispensers for sundaes, ice cream sodas, etc. 
We give full value and our fruits are very solidly 
packed. 

The following is a list of crushed fruits we can 
furnish: 



Apricot. 

Cherry (red). 

Peach. 

Peach (sliced). 

Pineapple. 

Raspberry. 

Strawberry. 




Fruit and Nut Specialties: 

Cherries, Imitation Maraschino Flavor, are con- 
sumed largely at soda fountains, in sundaes, etc. 
They are also used extensively by ice cream and 
candy manufacturers as well as for home consump- 
tion in salads and fancy dishes. 

The Nut Frappe is a combination of a variety of 
nuts and is used in making Nut Sundaes, Parfait, 
etc. The plain frappe is in dry form and can be 

142 



used in that manner or with plain syrup or maple 
syrup. 

Sliced Peaches are used in fancy drinks and dishes 
and add to the appearance and attractiveness. The 
Walnut Halves are preserved in syrup, and are used 
in making different nut sundaes. 



We put up the following: 

Cherries, Imitation Maraschino Fla- 
vor (red). 

Cherries, Imitation Maraschino Fla- 
vor (white). 

Cherries, Imitation Maraschino Fla- 
vor (red broken). 

Cherries, Imitation Creme de Menthe 
Flavor (green). 

Nut Frappe, plain. 

Walnut Sundae, maple flavor. 



Crushed Fruits and Fruit and Nut Specialties are 
packed in quarts and half-gallon containers. 

We also supply Red and White Cherries IMF, or 
Green Cherries, Imitation Creme de Menthe flavor, in 
pints, half pints and quarter pints, put up especially 
for home consumption. 

For confectioners and ice cream manufacturers, we 
pack Crushed Fruits and Cherries in 5, 10, 30 and 50- 
gallon containers. 

Preserves: 

The same high quality maintained in our f^n^^Jf 
Crushed Fruits and Specialties is present in our 
Preserves. This article should find ready sale 
among the grocery trade. Railroad companies serve 
our preserves in individual size jars on their dining 
cars. We pack the following in individual, 8 and 
16-oz. jars: 




143 



Cherry, Red Sour. 
Fig Marmalade. 
Orange Marmalade. 
Peach, Sliced. 



Pineapple. 
Raspberry. 
Strawberry. 



Vin-Fiz: 

The Sparkling Drink. 

A delicious combination of 
fruit flavors. Packed in one gal- 
lon jugs; also in 5, 10, 30 and 50- 
gallon containers. Attractive dis- 
pensing bottle free with initial 
order. 

This syrup is also used by 
bottlers in the manufacture of 
carbonated Vin-Fiz in bottles. 





Concentrated Syrups: 

We have over 30 flavors, 
which we think will cover all 
requirements of the trade. 

We call particular attention 
to the extra strength due to 
our special secret concentra- 
tion, which also insures a 
truer and more delicious 
flavor. 

Our syrups can be reduced 
with simple syrup from three 
to five times, retaining their 
strength and flavor. When so 
diluted this product is used a? 
a flavor for soda waters. 

Purchasers buying our concentrated fi^u^ej/ root 
beer syrup will flnd it much cheaper when diluted 
to the strength of ready-to-serve root beer than a 
number of the present advertised brands. 



144 



We put up at present the following concentrated 
syrups, in quart, half-gallon, gallon and larger con- 
tainers, up to 50 gallons: 



Apricot 

Banana 

Birch Beer 

Caramel 

Cherry (red) 

Cherry (wild) 

Claret 

Coffee 

Creme de Menthe 

Ginger Ale 

Grape (Concord) 

Lemon 

Limeade 



Maple Flavor 

Nectar 

Orange 

Orange (blood) 

Orangeade 

Peach 

Pineapple 

Raspberry (red) 

Root Beer 

Sarsaparilla 

Strawberry 

Vanilla 

Vin-Fiz 



We can supply Fruits or Syrups either with or 
without preservative. We recommend use of pre- 
servative goods where state law does not prohibit. 



Fountain Cocoa: 

This is in a dry powdered form and is in great 
demand with dispensers, who use it in making liquid 
cocoa or chocolate syrup. It is one of the best sell- 
ers, because it is dispensed in large quantities at 
every soda fountain. It is used for both hot and cold 
drinks. Cocoa is also used extensively by confec- 
tioners, ice cream manufacturers and bakers. 

Our cocoa is made by the 
Dutch process, which elim- 
inates the greater part of the 
cocoa butter, enabling one 
to make a smoother chocolate 
syrup or drink. A number of 
cocoas and chocolates on the 
market when used leave a 
sediment in the glass and 
also make the glass look 
greasy. Our product is free 
from these unsightly features. 
Our Cocoa Paste and Con- 
centrated Chocolate Syrup 
are products made from our 




145 



>^^gsr Cocoa. Our special manufacturing process 
insures smoothness and uniform consistency. This 
product is a boon and a convenience to the soda 
water dispenser. It relieves him of the disagreeable 
task of weighing, mixing, boiling and properly flavor- 
ing and also the liability of scorching the chocolate 
syrup. 

We put up the following brands: 

f^^H^JT Cocoa. 

Helmet Brand Cocoa. 

kUi/^4^ Cocoa Paste. 



Grape Juice: 

We take just pride in our Grape Juice and cannot 
praise its qualities too highly. 

Nothing but the choicest sun-ripened Concord 
Grapes enters into its manufacture, which 
are hauled the same day they are gath- 
ered to our two ideally located factories, 
and promptly stemmed and pressed by 
the latest patent machinery. After 
proper ageing in specially constructed 
glass containers, the juice is subjected 
to our own special clarification process, 
by which process every objectionable 
element is eliminated and all that is 
good retained. The effects of this ex- 
clusive clarifying process of ours are 
most salutary. As a result of it our Grape 
Juice has a richness and beauty of color, 
and a distinctive delicious Concord Grape 
flavor which no competitive brand can claim. And 
what is still more important, time does not deterio- 
rate these much-desired qualities of appearance and 
taste. 

Following the clariflcation process the Grape Juice 
is siphoned to the various sized bottles, sterilized 
and sealed. 

We use the best crown caps to insure a perfect 
air-tight closure, making fermentation impossible. 




146 



Flavoring Extracts: 

We manufacture two grades of Vanilla, and one of 
Orange and Lemon. Our ;^^g^ Brand of Vanilla 
Extract is 23% stronger than the minimum require- 
ments of strength prescribed in the federal regu- 
lations covering this item. For our 
fileUgSjr Brand we use only the choic- 
est 8-inch Mexican Beans which im- 
part to the manufactured product the 
greatest strength and truest flavor. 
Our second grade we call "Armour's 
Pure Vanilla Extract, U. S. P." This 
brand also fully complies with govern- 
ment requirements. 

Our Lemon and Orange Extracts 
are unsurpassed in high strength and 
true fruit flavor. They are packed un- 
der the ji^u^^JT label. 

There is a big demand among the grocery trade 
for Vanilla, Lemon and Orange Extracts in small 
containers, and we are packing these three flavors 
in 1, 2 and 4 oz. bottles, each bottle being protected 
by a neat cardboard carton. All three sizes are 
packed one dozen to the case. 




Accessories: 

All articles listed under this head are absolute 
necessities at every soda fountain. 

Acid Phosphate — This is handled by the dispenser 
in the bottles with squirt tubes, and is used in pre- 
paring phosphate drinks, where for any reason the 
concentrated phosphate syrups are not found. 

Acid Fruit — This is used in preparing nearly all 
syrups to impart the proper flavor. 

Foam — This is added to all syrups to fcrm and 
retain foam in the glass when drink is served. 



Ice Cream or Vanilla Flavor: 

This is known as Vanillin and Coumarin. The for- 
mer is the active principle of the Vanilla bean and 
the latter of the Tonka bean. This product is in 
liquid form, sold in pints, quarts and gallons, and 

147 



two ounces are sufficient to flavor ten gallons of ice 
cream. We can supply other special ice cream flav- 
ors if desired; also in larger containers, and will 
quote prices on application. 

Marshmallow Topping: 

Is a scientifically made, superfine, Marshmallow 
fondant, delicately flavored. Is served as a delicious 




topping for all kinds of sundaes, ice creams, frappes, 
in milk drinks, hot chocolate, etc. Can also be used 
wherever whipped cream is served. We furnish this 
in Vanilla flavor only. 

Marshmallow Topping is rich in egg whites and is 
also used extensively by bakers in making cake icings 
and fillers, also as filler for cream rolls, pies, etc. 
In fact this product is a high-class, economical sub- 
stitute for fresh whipped cream and beaten egg 
whites for whatever purpose. It is also popular at 
cantonments and in hotels and restaurants. 

ARMOUR'S FRUIT JELLY 

There are many jellies on the market, but few 
unadulterated, and which enjoy the confidence of the 
consumer. In considering the possibilities of this line 
we realized people were skeptical, and that many 
never would think of anything but "the home-made 
article", as experience had taught them that was 
the only kind fit to eat. We felt if we set a high 
standard of quality we could develop a nice business. 

148 



Armour's jellies are made entirely from pure fruit 
juices and granulated sugar, with a little apple juice 
as a base. They contain no inert filler nor any other 
foreign ingredient. 

We pack four flavors in assorted cases of three 
dozen 7-oz. glasses as follows: 9 grape, 9 strawberry, 
9 raspberry, 9 apple. Also in straight cases of any 
one flavor. For large buyers, such as commissaries, 
hospitals, cantonments, hotels, etc., we pack in 5-lb. 
and 10-lb. crocks and 30-lb. pails. 

WHIPS (FLAVORING EMULSIONS) 

When our chemists succeeded in perfecting this 
line, after several years of faithful labor and experi- 
ment, they had good reason to feel proud of their 
achievement, for all attempts previously made by 
others had failed. 

Our Whips constitute the Twentieth Century better 
way of flavoring ice cream, ices, candy, bakery goods, 
and fancy desserts. They are a distinct step in ad- 
vance of alcoholic extracts and oils for all flavoring 
purposes. The Whips are easily soluble in cold water, 
and we positively guarantee them not to separate 
nor turn rancid. They are non-alcoholic, and none of 
the flavor is lost by evaporation or by baking out or 
freezing out. The Lemon and Orange Whip are also 
extensively used by soft drink bottlers. 

We have six flavors (packed only in ^-Ib., %-lb. 
and 1-lb. screw cap opal jars), as follows: 

Lemon 

Orange 

Vanalwhip (Imitation vanilla) 

Lime 

Peppermint 

Maple 

We will be glad to answer in detail all inquiries 
from those interested. 

>^^Sg^^ PURE APPLE BUTTER 

This is a pure product, manufactured and packed 
in the best apple section in the State of Michigan. 
It is made from fancy select apples, cider, and the 
best granulated sugar for sweetening. Our f^^i^^ 

149 



Apple Butter in tins contains no artificial color, 
preservative or acids. 

It is packed in 8 oz, glass jars, 36 to case; No. 1 
tins, 48 to the case; No. 2i^ tins, 24 to the case, and 
No. 10 tins, 6 to the case. 

We also have this product packed in 30-lb. net pails 
and 500-lb. barrels for the larger trade. 

CALIFORNIA FRUITS AND HAWAIIAN 
PINEAPPLE 

Our California fruits are grown and packed in the 
great fruit state — California. We have three grades 
in all sizes, namely: f^^^iAe^/ , first grade; Helmet, 
second grade; Fowler, third grade. The first grade 
{fiiti^j/) fruits are in a heavy syrup; the second 
grade (Helmet) fruits, in. a medium syrup, and the 
third grade (Fowler) are in a light syrup. 

These fruits are packed in No. 2, No. 21/^ and No. 
10 tins. The Berries are packed in sanitary enamel 
lined tins. The principal outlet for small tins is the 
grocery, delicatessen and small restaurant trade; the 
large tins in syrup are used principally by hotels, 
institutions and restaurants, and the fruits in water 
and pie stock are used by all bakers. 

Our Pineapple is grown and packed in the Ha- 
waiian Islands. This is the greatest pineapple sec- 
tion in the world and where are located the most 
modern of canning factories. This Pineapple is 
shipped direct from the islands to our many distrib- 
uting points in the United States. The small tins. 
No. 2 and No. 214, are in great demand by grocers, 
delicatessens and restaurants. We have two grades 
on the whole slices, crushed, and grated. The large 
tins containing slices in syrup are sold to hotels and 
restaurants. The large tins (crushed and grated) 
are used principally by bakers and ice cream manu- 
facturers, also restaurants. 

All of our California Fruits and Hawaiian Pine- 
apple are free from any artificial color, preservative 
or other foreign substances; in a word, they are 
packed from the choicest fully ripened fruit and with 
enough syrup to reproduce as nearly as possible the 
natural flavor and sweetness of the fruit. 

150 



FRUITS IN TINS FOR PIE BAKERS AND 
RESTAURANTS 

The eastern fruit used for this purpose is selected 
and packed at our Frankfort, Michigan, preserving 
station. Every care is exercised to see that none but 
fully ripened fruit is put into these tins. 

The fruits in water are packed in No. 10 tins (gal- 
lon cans) and are used by all bakers, many hotels, 
institutions and restaurants. 

The following fruits are packed in No. 10 tins, one 
dozen to the case: 

Apples 

Blackberries 

Blueberries 

Cherries (Red Pitted) 

Gooseberries 

Peaches 

Raspberries (Red) 

Raspberries (Black) 

DRIED FRUITS 

We are now handling a complete line of dried 
fruits. 

Most of these fruits are from California, where 
the drying process is conducted on a most scientific 
basis. 

We have the following varieties in all grades: 
Apples, 
Apricots, 
Pigs, 
Peaches, 
Pears, 
Prunes, 
Raisins. 
Practically all dried fruits are packed bulk in 
boxes, containing 10 lbs., 25 lbs. and 50 lbs. Raisins 
are packed in bulk as well as in 15 oz. and 11 oz. 
cartons. 

Dried fruits are sold to grocers, delicatessens, insti- 
tutions, hotels, restaurants, bakers, commissaries, 
camps, etc. 

151 



Butter, Clieese, Egg and Poultry 
Department 



BUTTER 




Our brands of Creamery Butter: 
Cloverbloom 

Goldendale 

Butternut 

Woodlawn 
Cloverbloom and f^^n^ledl Brands are the finest 
grades obtainable, put up especially for particular 
and exacting trade. 

152 



Goldendale, Butternut and Woodlawn Brands, in 
their order, are very good table brands used by trade 
not desirous of the very finest quality. 

We also handle Process Butter and Baking Butter. 

CHEDDAR OR AMERICAN FULL CREAM 
CHEESE 
Cheddar Cheese: 

Named from the English village where it orig- 
inated. Very popular in England and the United 
States; in fact, it is the most commonly used of all 
commercial varieties in these two countries. Cheddar 
Cheese is made from sweet cows' milk, and when 
fresh, it is soft and mild in flavor, but when well 
ripened, it is waxy in texture and has a sharp taste. 



American Full Cream Cheese is produced 
in the best dairying sections of this country. The 
most popular styles are as follows: 




Daisy Cheese 



Flat Cheese 



Daisy: 

White or colored. Packed 1 or 2 to the box. Aver- 
age weight about 20 lbs. each. 



Flats: 

White or colored. Packed 1 to the box. Average 
weight about 32 lbs. 

153 




Twin Cheese Longhorn Cheese 

Twins: 

White or colored. Packed 2 to the box. Average 
weight about 32 lbs. each or 64 lbs. to. the box. 

Longhorns: 

Colored. White made on special orders only. 
Packed 4 pieces to the box. Average weight 10 to 12 
lbs. each. 



Young Americas: 

Colored. White made 
on special orders only. 
Packed 4 pieces to the 
box. Average weight 
about 10 lbs. each. 




154 



Young America Cheese 



GERMAN TYPES 

Made in Wisconsin where best cheese of this type 
is produced. 



Brick Cheese 

Brick: 

This is a soft, white mild flavored cheese, some- 
times called Cream or Cream Brick. Bricks average 
5 lbs. each. Full boxes average 120 lbs. net, half 
boxes average 60 lbs. net and quarter boxes 30 lbs. 
net. 

Swiss Cheese: 

The type originating in Switzerland, of which very 
large quantities are now made in the U. S. A. The 
State of Wisconsin furnishes the larger part of it, 
where the industry was introduced, and is being 
carried on by cheese makers from Switzerland who 
learned the art in their native land. The best of the 
Wisconsin make is equal to the genuine Emmen- 
thaller or Gruyere. 




Wheel Swiss Cheese 

This grade is usually classed as Selected Large 
Eyed. The wheels are thirty to forty inches in 
diameter and from five to seven inches thick, weigh- 
ing from 125 to 200 lbs. each, usually packed for 
domestic trade five wheels to the drum or tub, and 
for export in single export packages. 

155 




Block Swiss Cheese 

Block or Square Domestic Swiss: 

This style is made by the same process, but is 
seldom better than small eyed. Sometimes it runs 
a good deal to blind cheese. It is generally graded 
for texture, flavor, without much attention being 
given to the eyes and is sold as Standard No. 1 
Block. Packed for domestic trade five to six pieces 
to the box, average weight 25 to 30 lbs. each. 




Limburger Cheese 

Limburger: 

A type first made in the town of Limburg, Ger- 
many, Very soft in texture, smooth and when fully 
ripened has a characteristic sharp flavor. It is put 
up in one and two lb. stones wrapped in tin foil 
over heavy manila and parchment inside wrappers, 
averaging about 135 to 150 lbs. per box. 

156 



EGGS 

Our eggs are all packed in standard whitewood 
cases and come thirty dozen to the case. Below we 
are giving the grades we market: 

fikti^e^ Selects: 

These are closely-candled 
eggs and selected not only 
as to size but as to color 
and fullness as well. This 
is a dependable article and 
once used, will always be 
demanded. 

>^^g^ Selects in Cartons: 

We put out the f^^n^edT 

Select brand in cartons, one 

dozen to the carton, thirty 

cartons to the case. An 

idea which the trade 
has found to be ex- 
tremely helpful to 
them as it always in- 
sures their customers 
having an excellent 
egg in convenient 
packages. 

Helmet: 
These are closely-candled eggs. An extremely fine 

article, and one which will stand every demand made 

upon them. 





157 




Helmets in Cartons: 

We put out Helmet 
eggs in cartons, one 
dozen to the carton, 
thirty cartons to the 
case. A convenient 
and safe package for 
both dealer and con- 
sumer, 

Rurals: 
These are country-candled eggs and free from rots 

and spots. 

Storage at Mark: 

These are eggs which are packed for storage. 
They are candled going in but we do not recandle 
when withdrawing from storage. 

Fresh at Mark: 

These are eggs which are not candled or rehandled 
after purchase from shipper. 

Frozen Eggs: 

Owing to the demand from the baking trade and 
because of the convenience and economy in hand- 
ling, we are putting up frozen eggs in three differ- 
ent forms: Whites, Yolks and Mixed. They are 
put up in 30-lb. cans and packed in egg cases, two 
cans to a case. 

POULTRY 




158 



Frozen Poultry: 

Our stock in this line is graded and packed by 
experts. All grades are packed one dozen birds to 
the box. 

We cannot recommend too highly our f^iuZ^e^T 
Milk-fed Poultry, which is especially fattened at our 
own feeding stations. It is an extra fancy grade of 
poultry, and every individual bird is closely graded 
before packing under our fi^u^^/ brand. 

We also recommend our Helmet fatted Poultry, 
which is a fancy No. 1 quality. 

Our Plain Poultry consists of birds roughly picked, 
have broken skins, and for such reasons will not 
grade as strictly fancy. They are perfectly good so 
far as eating qualities go, and we figure they are 
cheap at the prices. 

Broilers: 

Dry-picked, f^^uig^jr I\Iilk-fed, Helmet and Plain; 16 
pounds and under, 17-20, 21-25, 26-30-pound per dozen 
averages. 

Fowl: 

Hens, dry-picked, >^^^^ Milk-fed, Helmet fatted 
and Plain. Run 26-35, 36-42, 43-46, 47-54, 55-60, 61-up 
pounds and over to the dozen. A very fancy article. 

Fryers: 

Dry-picked, y^^^^T Milk-fed, Helmet fatted and 
Plain; 31-36 and 37-42 pound per dozen average. 

Roasting Chickens: 

Dry-picked, y^^^^T Milk-fed, Helmet fatted and 
Plain; come in 43-48, 49-54, 55-59, 60-pound and over 
per dozen averages. 

Turkeys: 

Dry-picked, Helmet Young Toms and Hens, come in 
8-pound and under, 8-10, 10-12, 12-14, 14-16, 16-pound 
and over each averages. We also have old Tom 
turkeys. 

." 159 



Cocks: 

Dry-picked and scalded. 

Ducks: 

Helmet and Plain, and come in 26-35, 3fi-42, 43-49, 
50-59, 60-pound and over per dozen averages. 

Geese: 

Helmet, Corn-fed, and come in 8-pound and under, 
8-10, 10-12, 12-14-pound each averages. Also Plain, 
6-pound and over each averages. Selected stock. 



160 



Pepsin Department 

(Pharmaceutical Products) 

A Line of Medicinal Preparations Maae From Raw 
Materials Supplied by Our Abattoirs 

In the Armour Laboratory all glands and mem- 
branes are worked up while perfectly fresh. This, 
with modern apparatus of all kinds, improved proc- 
esses, and the best chemical talent, enables us to 
offer the physicians and pharmacists superior prod- 
ucts at moderate prices. We can furnish any of 
the organotherapeutic agents, and will send adver- 
tising matter to doctors and druggists when asked 
to do so. The following are the leading articles: 

Pepsin, U. S. P., Scale, Granular and Powdered 
form. 

Scale, Granular and Powdered Pepsin, 3000 test, 
4000 test, 5000 test and 6000 test. 

Insoluble Powdered Pepsin, 3000 test. 

Pepsin Tablets. 

Glycerole of Pepsin, 10 per cent. 

Essence of Pepsin. 

Lactated Pepsin. 

Lactated Pepsin Tablets. 

Elixir of Lactated Pepsin. 

Saccharated Pepsin. 

Pancreatin, U. S. P. 

Glycerole of Pancreatin. 

Essence of Pancreatin. 

Elixir of Enzymes. 

Nutrient Wine of Beef Peptone. 

Lecithol. 

Extract of Red Bone Marrow. 

Rennet. 

Chymogen. 

Ovol (Purified Mutton Tallow). 

Benzoinated Lard. 

Kephalin. 

Sterilized Catgut Ligatures, plain and chromic. 
, Beef, Wine and Iron. 

t 161 



Trypsin. 

Peptonizing Tubes (Trypsin and Soda). 

Rennase — Cheesemaker's Extract. 

Corpus Luteum, Powder. 

Corpus Luteum, Tablets. 

Corpus Luteum, 5 gr. Capsules. 

Pituitary Body, Powder. 

Pituitary Body, Tablets. 

Pituitary Body, Anterior Lobe. 

Pituitary Body, Posterior Lobe. 

Pituitary Liquid, 1 C. C. and y^ C. C. Ampoules. 

Spleen Substance, Powder. 

Spleen Substance, Tablets. 

Spleen Substance, Capsules. 

Suprarenal Substance, Powder. 

Suprarenal Substance, Tablets. 

Thymus Substance, Powder. 

Thymus Substance, Tablets. 

Thymus Substance, Capsules. 

Thyroids, Powder. 

Thyroids, Tablets. 

Parathyroids, Powder. 

Parathyroids, Tablets. 

Pineal Substance. 

Pineal Tablets. 

Ox Gall, Crude. 

Ox Gall, Paste. 

Ox Gall, Powder. 

Duodenin Tablets. 

Also other Glandular Substances in powder and 
tablets that may be wanted by the medical profession. 

NOTE — The products of the Armour Laboratory 
are sold to the medical profession and drug trade 
only. 



162 



Gut String Products 

MUSICAL INSTRUMENT STRINGS, TENNIS 

RACKET STRINGS, SURGICAL 

LIGATURES, ETC. 

II Trovatore Musical Instrument Strings: 

Finest selected material of the most expensive 
quality is used in these strings; the latest type of 
machinery and skilled labor are used in their manu- 
facture. Each string is especially polished and 
gauged before being shipped and the best care taken 
in every detail. 

II Trovatore Strings are made by an entirely new 
process, and are the result of a series of long-con- 
tinued experiments in the endeavor to produce a 
durable string that will be true with brilliant tone 
qualities. 

II Trovatore Strings will meet every need of the 
professional violinist. 

II Trovatore Strings are very popular with the 
trade selling to musicians who have in the past 
shown a preference for imported strings. The en- 
velopes and cartons do not bear the name of the 
manufacturer. 




f VIOLIN 1^ 



© 



STRINGS 

Tested and Guaranteed /m 

riri 



163 



II Trovatore Musical Instrument Strings — Description 
of Packing, Etc.: 

Each violin string is packed in double Japinin 
envelope. The envelopes are printed in gold bronze 
with a most artistic design. 

Violin E, A and D strings are packed in bundle or 
one-half bundle fancy cartons. 

"Tested" single length violin E, A and D strings 
are packed in fancy straight cartons. 

Violin G strings wound with pure silver or gold 
wire, and violin D strings wound with aluminum wire 
are packed in straight glass tubes. 

Viola G and C strings wound with pure silver 
wire packed in straight glass tubes. 

Violin E strings quoted as four lengths will make 
three full lengths. Violin A and D strings quoted as 
2y2 lengths will make two full lengths. 

Violoncello A, D, G and C strings packed in fancy 
square cartons. 

Armour's Musical Instrument Strings: 

We have first choice of practically unlimited sup- 
plies of the very finest quality of selected material 
for use in the manufacture of the above mentioned 
brand, and combining this advantage with our ex- 
perience and superior manufacturing facilities, we 
are putting on the market musical instrument strings 
of the finest quality. Each string is handled sepa- 
rately through the entire process of manufacture. 

The Armour's strings in addition to their fine 
tone qualities are recognized by the professional 
musicians as the most durable and with these two 
inherent qualities they are the most desirable strings 
procurable. 

Carry a supply of Armour's musical instrument 
strings and accessories. They do away with needless 
explanations and apologies. They insure the best 
of satisfaction to your customers. 

Moisture-Proof Violin Strings: 

Made from finest selected Lamb Gut, are not easily 
affected by climatic conditions; unequaled for bril- 
liancy of tone, resonancy, strength and durability. 

164 



We make these in E's, A's, and D's, in 2i/^ to 4 
lengths (18 inches to a length); the A's and D's in 
21/^ lengths will make two full Violin lengths (22i^ 
inches long) ; E's in 2i^ to 4 lengths each will make 
two or three full Violin lengths. 





SPECIAL CONCERT/,':;- 



Special Concert Violin Strings: 

Made from finest selected Lamb Gut; transpar- 
ent; unequaled for brilliancy of tone and the favorite 
String for Artists and Soloists. We make these in 
three different grades, viz.: "A," "B," and "C." 
They are put up in E's, A's and D's, the E's in 
three full Violin lengths and the A's and D's in two 
full Violin lengths. 




165 



"Helmet" Puretone Violin Strings: 

Made from selected . Lamb Gut; noted for purity 
of tone and durability. They are put up in E's, A's 
and D's, the E's in two and three full Violin lengths 
and the A's and D's in two full Violin lengths. 

"Helmet" Mellowtone Violin Strings: 

Made from selected Lamb Gut; are brilliant and 
responsive in tone. They are put up in E's, A's and 
D's, the E's in two and three full Violin lengths and 
the A's and D's in two full Violin lengths. 

"Melrose" Conservatory Violin Strings: 

Made from Lamb or Sheep Gut, in smooth finish.. 
A satisfactory string for student practice. Put up 
in E's, A's and D's, the E's in two and three full 
Violin lengths and the A's and D's in two full Violin 
lengths. 

Straight Length Violin Strings: 

We put up Gut Violin Strings in single lengths 
(221/^ inches), each with knotted end and dyed tip, 
in straight cartons. We carry two grades, "Guaran- 
teed and Tested," and "Regular Run," also Moisture- 
proof Strings, Guaranteed and Tested. 

La Melodia Musical Instrument Strings: 

These strings are carefully and scientifically made 
from the very finest selected material. Every string 
is carefully gauged and polished before being shipped. 
Special care is taken to see that an assortment of 
properly gauged strings is included in each bundle. 

Dealers who prefer to handle strings, without the 
manufacturer's name appearing, will find this brand 
a ready seller, that will merit repeat business. 

ALL VIOLIN STRINGS ARE PACKED IN 
JAPININ ENVELOPES; ARE SOLD IN BUNDLEfl 
BOXES CONTAINING 30 STRINGS AND IN HALF 
BUNDLE BOXES, CONTAINING 15 STRINGS. 

166 



"Armour", "Helmet" and "Melrose" Steel Strings: 

In addition. to handling Gut Strings, we carry a 
full line of Steel Strings for Violin, Mandolin, Guitar 
and Banjo and sell same by the dozen, gross, or in 
complete sets. There are no better Strings on the 
market than the above-mentioned grades. We also 
handle the Black Diamond, Bell and Lyric brands of 
Steel Strings. 

Violin Tail Piece Gut: 

Made from good quality Gut; put up in 4, 6, 8 and 
16-ft. lengths, B. and S. gauge 11 and 12, either black 
or red. This article is acknowledged to be the finest 
on the market. SOLD BY THE DOZEN. 




Wound Violin, Viola, Cello and Bass Strings: 

Our finest selected Sheep and Lamb Gut is used in 
the manufacture of these Strings and, after being 
thoroughly seasoned and stretched, are wound with 
Silver Plated Copper, Pure Copper, Triple Silver 
Plated, Pure Silver Wire (.998 fine) and Pure Gold 

167 



Wire. They are sold by the dozen. Under a magni- 
fying glass, they readily show the excellent work- 
manship. The Violin G Strings can be had in Straight 
or Square Cartons. 




"Armour" and "Helmet" Banjo Strings: 

Made from selected raw material, each string 72 
inches long, which will make 2 Banjo lengths. of 36 
inches each. SOLD BY THE BUNDLE (30 
StRINGS), OR HALF BUNDLE (15 STRINGS). 



i::Do«?^p 



@ BANJO 
STRINGS 



Very Satiafactory Quality 



168 




"Armour" and "Helmet" Harp Strings: 

We make two qualities out of selected material, 
five Octaves being Gut, the sixth Octave being com- 
pound wound on Silk and Steel and wound on Silver 
Plated Steel. There are seven strings in each Oc- 
tave, the F of each Octave is Purple, the C of each 
Octave is Orange; gauged carefully. 




169 




Violoncello Strings: 

Made from selected raw material in five different 
grades, viz.: IL TROVATORE, ARMOUR, HELMET, 
MELROSE and LA MELODIA brands. They are put 



Mp^s^ 



%/frmours 



VIOLONCELLO STRIMGS 




SK^^^I N EST QlJAiltV^ 



up in Smooth and Italian finish. There are two Gut 
Strings on the Cello, A and D; and two wound, G 
and C. SOLD BY THE DOZEN. 



170 



Double Bass Strings: 

Made from selected raw material, and put up in 
two grades, viz.: "ARMOUR" and "HELMET," and 
admitted to be unexcelled. There are four strings on 
a Bass Viol, G, D, A and E, usually two Gut and two 
Wire Wound Gut Strings are used, but sometimes 
Soloists require three Gut strings, G, D and A. 
SOLD BY THE DOZEN. 

Drum Snares: 

Made from selected raw material in ^O-ft. lengths 
in B. & S. Standard Gauges 9 to 20. SOLD BY THE 
DOZEN. 

We also handle a complete line of musical in- 
trument accessories of fine quality as follows: 

Violin Bridges. 

Violin Pegs. 

Violin Tail Pieces. 

Violin Saddles. 

Violin Nuts. 

Violin End Pins. 

Violin Finger Boards. 

Violin Chin Rests. 

Violin String Gauges, 

Violin Shoulder Pads. 

Violin Bows. 

Violin Tuners. 

Violin Bow Rosin. 

Violin Bow Frogs. 

Violin Bow Hair. 

Violin Bow Screws. 

Violin Bow Tips. 

Violin Mutes. 

Violin Patent Heads. 

Violin Purfling. 

Violin Instruction Books. 

Violin Finger Board Charts. 

Violoncello Bridges. 

Violoncello Bow Hair. 

Violoncello Bow Rosin. 

Violoncello Finger Boards. 

Violoncello Mutes. 

Violoncello Pegs. 

171 



Violoncello Tail Pieces. 

Violoncello Instruction Books. 

Ukulele Pegs. 

Ukulele Tuning Pipes. 

Ukulele Finger Board Charts. 

Ukulele Instruction Books. 

Ukulele Bridges. 

Viola Pegs. 

Viola Tail Pieces. 

Viola Mutes. 

Viola Finger Boards. 

Viola Finger Board Charts. 

Viola Instruction Books. 

Mandolin Bridges. 

Mandolin Finger Boards. 

Mandolin Tuning Pipes. 

Mandolin Patent Heads. 

Mandolin Tail Pieces. 

Mandolin Patent Head Back Plates. 

jNIandolin Finger Board Charts. 

Mandolin Instruction Books. 

Mandolin Picks. 

Guitar Pegs. 

■Guitar Tail Pieces. 

Guitar Tuning Pipes. 

Guitar Patent Heads. 

Guitar Nuts. 

Guitar Bridges. 

Guitar Bridge Pins. 

Guitar End Pins. 

'Guitar Frets. 

Guitar Finger Boards. 

Guitar Finger Board Charts. 

Guitar Instruction Books. 

Guitar Capo D'Astros. 

-Guitar Picks. 

Banjo Pegs. 

Banjo Tail Pieces. 

Banjo Tuning Pipes. 

Banjo Tuning Wrenches. 

Banjo Bolts. 

Banjo Bridges. 

Banjo Brackets. 

IBanjo Prns. 

172 



Banjo Heads. 

Banjo Finger Board Charts. 

Banjo Instruction Books. 

Banjo Patent Heads. 

Banjo Ukulele Heads. 

Drum Snares. 

Drum Heads. 

Catgut Strings. 

Music Stands. 

Music Stand Cases. 

Spool Wire. 

Surgical Ligature: 

Made from finest selected Lamb and Sheep Gut in 
B, & S. Standard Gauges 000, 00, 0, 1, 2, 3, 4, 5 and 6, 
in coils containing teii strings of ten feet each. The 
raw material is all handled promptly from our kill- 
ing beds and kept in the refrigerator until it is 
worked up, so that there is absolutely no chance of 
deterioration. Our Factory is equipped in the most 
hygienic manner possible, enables us to turn out a 
finished product that is absolutely the best on the 
market and of great tensile strength. The workmen 
are men of long experience in this line, some hav- 
ing spent nearly a lifetime in the manufacture of 
this material; therefore, the product is second to 
none. SOLD BY THE 1000 FEET. 

Spinning Gut: 

We put up Spinning Gut for the following instru- 
ment strings: Violin "G" in 24-inch lengths, Viola 
"G" in 26-inch lengths, Viola "C" in 26-inch lengths, 
Cello "G" in 45-inch lengths, Cello "C" in 45-inch 
lengths, Bass "A" in 72-inch lengths, Bass "E" in 
72-inch lengths, and Banjo "A" in 40-inch lengths. 
This Spinning Gut is of the highset quality and used 
in the manufacture of all our wound strings. SOLD 
BY THE DOZEN OR GROSS. 

Tennis Strings: 

Made from selected Lamb and Sheep Gut in White, 
Red or Black, B. & S. Standard Gauges, 14, 15, 16, in 
17, 19 and 21-foot lengths in the following grades: 

173 



Extra Special. 

Super Special. 

Special. 

A. A. 

A. 

Lawn Tennis is becoming universally popular so 
that the demand for Tennis Strings is increasing 
yearly. We exercise the greatest care in the finish, 
gauge and tensile strength of our Tennis Strings. 
SOLD BY THE DOZEN OR GROSS. 

Trimming Gut: 

Made in Red, Blue, Green, Black and Purple, 4, 6, 
8 and 10-ft. lengths. Trimming Gut is used as the 
name implies — as a trimming or ornament — usually 
at both top and bottom of the strung Tennis Racquet. 
SOLD BY THE DOZEN OR GROSS. 

Bands, Belting and Looms: 

Made from selected raw material put up in 8 to 28- 
foot lengths of B. & S. Standard Gauges 0, 1, 2, 3, 4, 
5, 6, 7, 8, 9 and 10. 

Gut String for Belt Lacing is being used exten- 
sively on account of its great tensile strength, as a 
substitute for Raw Hide Lacing. SOLD BY THE 
DOZEN. 



174 



Glue Department 

Glue may be divided into two classes. Hide Glue 
and Bone Glue. There are a variety of grades in 
Hide Glue, running from X4, our lowest grade, to 
AB, our best grade. 

The Bone Glues range from JK grade up to No. 
4 Special, the best of that kind that we manufac- 
ture. 

As you will readily notice, there is quite a range 
in the various styles of Hide and Bone Glue and the 
grading is determined entirely by the strength of 
the glue. Hide Glue, being a very strong adhesive, is 
especially recommended for the manufacture of fur- 
niture, cabinet work, leather belting, etc. Bone Glue 
is used in work which does not require a strong 
adhesive and is largely used in the manufacture of 
paper boxes, calcimining, paper (including wall paper, 
writing paper and glazed paper), etc. 

The viscosity of glue is indicated by the heaviness 
of the body of the glue itself after it has been cooked 
and is ready for use. Hide Glue has a very much 
greater viscosity than Bone Glue and the stronger 
grades in each of the varieties will show a greater 
viscosity. 

GELATINE 

Gelatine is a glutinous material obtained from 
animal tissues by prolonged boiling. It hasn't the 
heaviness of glue nor the adhesiveness. Its tendency 
is to melt in boiling water. It comes in the following 
grades: 

AA Extra Ground. 

AA Ground. 

This product is used extensively by manufacturers 
of ice creams and confections. 



175 



Toilet Article Department 

Our toilet articles, comprising Luxor Toilet Requi- 
sites, were placed on the market after three years of 
painstaking experiments, conducted with the object 
of creating a line of toilet requisites which would set 
a new high standard for quality. These toilet ar- 
ticles are manufactured in a model laboratory under 
the strictest scientific control and sanitary conditions. 

These lines comprise massage and vanishing 
creams, complexion and toilet powders, toilet waters, 
lip pomades and other cosmetics. 



A list of products follows: 
Nail Boards 
Orangewood Sticks 
Nail Stones 
Smelling Salts 
Tooth Powder 
Tcoth Paste 





Cold Cream 
Bath Powder 
Bath Salts 

Liquid Shampoo Soap 
Toilet Waters 
Shaving Powder 
Toilet Soap 
Vanishing Cream 



176 




Complexion Powder 
Complexion Powder Tab- 
lets in Chatelaine Boxes 



Rouge 
Sachet 
Lip Pomade 



177 



Laundry Soap Department 

Our Soap Factory is one of the most complete and 
up-to-date plants now in operation. The factory itself 
is a marvel of modern concrete construction, abso- 
lutely fireproof and containing the most. modern ap- 
pliances for the manufacture of soap. 

The kettle room has forty steel kettles, the total 
capacity of which is close to 3,500,000 pounds of soap 
at one boiling. 

We also have the most up-to-date machinery for 
drying, cutting, pressing and wrapping. The num- 
bers listed in the following pages are our standard 
brands and we have tried to describe them as com- 
pletely and concisely as possible. 

If in doubt as to the brand of soap desired, state 
for what use intended, and we will advise which 
should be purchased and give other information of 
value. 




BAR LAUNDRY SOAPS 
White Flyer Soap: 

Is a white laundry soap made 
from pure, wholesome tallow 
combined with vegetable oil; 
contains no rosin or harmful 
ingredients of any kind. Is particularly adaptable 
for use in hard water. It is warranted to comply with 
every requirement of a laundry soap for general pur- 
poses. 

Lighthouse Soap: 

Our very best Laundry 
Soap. Made of pure, whole- 
some tallow with no excess 
alkali or fillers of any kind. 
Works equally as well in 
hard or soft water. Packed 
100 bars to box. 

178 





Big Ben Soap: 

Made from No. 2 stock. Grade below Lighthouse, 
but will compare favorably with so-called "standard" 
brands. Packed 60 large bars to box. A big bar of 
soap for a "leader." 




Hammer Soap: 

Same stock as Big Ben, but packed 100 bars to box. 




Sail Soap: 

Same stock as Hammer, 
to box. 



Packed 100 small bars 



Flotilla Soap: 

A standard floating toilet 
and bath soap in oval and 
square shapes. Absolutely 
pure and neutral. Packed 
in neat attractive cartons 
and wrappers. 




179 





Lighthouse Naphtha Washing 
Powder: 

Put up in standard size packages. 
This powder contains naphtha, the 
well known dirt remover. - 

This washing powder is also put 
up in barrels, kegs and 25-lb. pails. 



Lighthouse Cleanser: 

Is a combination of natural cleansing 
agents refined and powdered. Recom- 
mended for scouring, polishing and puri- 
fying bath tubs, marble, metal fixtures, 
kitchen utensils, etc. 



Pumex Soap: 

A high grade mechan- 
ics' soap. Manufactured 
from high grade stock. 
Contains powdered 
pumice, and there is 
nothing better for re- 
moving grease, paint, 
etc. 



BULK GOODS 
Flint Brand Shredded Soap: 

The highest grade chip soap; 12% moisture, 88% 
real soap and is strictly neutral. The most economi- 
cal soap on the market. Packed in 300-lb. barrels. 

• 180 




Topaz Soap Chips: 

A good "built" soap. Measures up with the ordi- 
nary chip on the market and the price is attractive. 
Packed in 300-lb. barrels. 

""Driclene" Concentrated Benzine Soap: 

Soluble in benzine. Prepared expressly for Dyers 
and Cleaners. Packed in pails containing 10 lbs., 25 
lbs. and 50 lbs. Also in barrels of 200 lbs. and 400 
lbs. each. 

X. L. Wasliing Powder: 

A cheaper grade than our Lighthouse, but equal 
to the majority of competing brands, also contains 
naphtha. 

Special Green Soap: 

A soap jelly for general cleaning; woodwork, 
painted surfaces, etc. In barrels, tubs and pails. 

Liquid Soap: 

A highly concentrated soap in liquid form. For the 
toilet, bath or shampoo. The actual soap content of 
this product is sufficient to permit the addition of a 
large percentage of water and still produce a satis- 
factory lather. Packed in 5-gallon cans, 10-gallon 
cans and barrels. 

Lighthouse Naphtha Washing Powder: 

Prepared for use wherever a good grade of laun- 
dry soap might serve, and will do the work as thor- 
oughly and satisfactorily and with less physical 
•effort. Lighthouse Naphtha Washing Powder con- 
tains more actual soap and less free alkali than most 
soap powders available. 

Lighthouse Cleanser: 

In barrels, for hotels, office buildings, restaurants 
and other large consumers. A scouring powder with- 
out a peer. Lighthouse Cleanser does not lather. Its 
function is to remove dirt by friction, not by dissolu- 
tion. Do not confuse with Lighthouse Washing 
Powder. 

181 



Toilet Soap Department 

GLYCERIN 
Chemically Pure Glycerin: 

This is a water clear white glycerin, guaranteed 
to comply with the U. S. P. standard; answers all 
requirements of the Pure Food and Drugs Law. 
Comes in 50-lb. cans or 1100-lb. drums, tests 30 de- 
grees Beaume or 1.26 specific gravity. 

Pale Yellow Glycerin: 

Goes through the same process of distillation as 
Chemically Pure Glycerin, except the color is not 
removed. This accounts for the slight yellowish 
tinge which remains. It has the same specific gravitr 
as the Chemically Pure grade. 

TOILET SOAPS 




La Richesse Soap: 

This brand is the acme of perfection in soap mak- 
ing. Each cake is wrapped in a dainty silk bag, tied 
with ribbon, the general color scheme of the silk and 
the box harmonizing perfectly. Three cakes in each 
box. Rose and Violet odors. 



Every cake of toilet soap bearing the name of 
Armour and Company carries our guarantee of abso- 
lute purity. 

182 




No. 18 Certified Complexion Soap: 

A pure white milled cake, of delicate perfume con- 
taining pure extract of witch hazel; a skin beautifier. 
Four in box, wrapped. 




La Satineuse Series: 

Four odors, comprising Violet, Rose, Heliotrope and 
Sandalwood. Armour and Company firm name does 
not appear on boxes, which have every appearance 
of foreign manufacture. It is a distinctly French 
package. Three in box, wrapped. 



Every cake of toilet soap bearing the name of 
Armour and Company carries our guarantee of abso- 
lute purity. 



183 




Sylvan Talcum Powder: 

Three odors, comprising Carnation, Sandalwood 
and Violet. A very finely-ground highly-perfumed 
powder, thoroughly borated, in handsome cans labeled 
in the same style as Sylvan Series Toilet Soap. 



No. 189 Peroxide Soap: 

A high grade delicately perfumed complexion soap 
which liberates free oxygen upon the application of 
water, whitening and beautifying the skin. Three in 
box, wrapped. 



No. 76 Hardwater Soap: 

Pure White Soap. Best Selected Stock. Lathers 
satisfactorily in either hard or soft water. Delicately 
perfumed with bouquet odor. Each cake wrapped and 
sealed with "Purity Guaranteed" seal. 



Every cake of toilet soap bearing the name of 
Armour and Company carries our guarantee of abso- 
lute purity. 

184 




Sylvan Series: 

A soap specially adapted for general toilet pur- 
poses. Put up in six odors, comprising Carnation, 
Heliotrope, Lilac, Rose, Sandalwood and Violet. 
Boxes and wrappers are of elaborate floral and wood- 
land scene designs; exquisite flower-like perfume. 
Three in box, wrapped. 




No. 134 Transparosa Soap: 

A transparent glycerine soap. A beautiful pack- 
age, each cake tied with ribbons. Perfumed with 
attar of roses. Three in box, wrapped. 



Every cake of toilet soap bearing the name of 
Armour and Company carries our guarantee of abso- 
lute purity. 



185 




No. 208 Supertar Transparent Shampoo Soap: 

A pure transparent soap with the addition of triple 
extract of pine tar. Beneficial to the scalp, leaving 
the hair soft and fluffy. Three in box, wrapped. 




No. 165 Auditorium Bath Soap: 

The largest, high grade toilet and bath soap ever 
offered for the money. Delightful Lilac perfume. 
Twelve wrapped cakes in each box. 




Medicinal Series: 

The ingredients of these brands are carefully se- 
lected with their special purposes in view after con- 
sultation with high medical authorities. Each 
brand answers its purpose to the greatest possible 
extent. Packed three cakes to the box. Comes in 
the following brands: Tar, Sulphur, Carbolic and 
Corrosive Sublimate, 



Every cake of toilet soap bearing the name of 
Armour and Company carries our guarantee of abso- 
lute purity. 



186 




No. 349 Stork Castile Soap: 

A genuine Olive Oil Castile soap. Thoroughly 
ground, milled and seasoned to insure fineness and 
uniformity of texture and lasting qualities. Specially 
recommended for use on babies. Twelve in display 
box, each cake wrapped in wax paper. 

New Rosaire Series: 

A big cake offering exceptional value for the money. 
The following numbers comprise this series: No. 
440 Light Glycerine, No. 480 Oatmeal, No. 481 Elder 
Flower, No. 482 Cocoa Almond and No. 483 Violet 
Glycerine. Twelve in box, unwrapped. 




English Style Series: 

A large milled cake of perfumed toilet soap offer- 
ing unusually generous value. Twelve in box, un- 
wrapped. The following numbers comprise this 
series: No. 409 Turkish Bath, No. 410 Pure Palm, 
No. 415 Elder Flower, and No. 418 Oatmeal. 



Every cake of toilet soap bearing the name of 
Armour and Company carries our guarantee of abso- 
lute purity. 



187 




La Peria Brand Soap: 

A free lathering soap of standard qualities. 
1, 2, 3, and 4 lb. bars, white only. 



In 






Fairskin Series: 

Four odors, comprising Buttermilk, Glycerine and 
Cucumber, Oatmeal and Almond and Benzoin. This 
brand combines complexion-improving qualities with 
delicate perfumes. Elaborate box labels and wrap- 
pers. Three in box, wrapped. 




No. 302 Supercream Shaving Soap (Barbers' Rolls): 

A condensed cream of unusual beard-softening prop- 
erties. Will not dry on face. In 10-lb. boxes, 6 cakes 
to the pound. 



Every cake of toilet soap bearing the name of 
Armour and Company carries our guarantee of abso- 
lute purity. 

188 



No. 155 Sapone Carrara Soap (With Wash Rag): 

A convenient package, combining soap and wash 
rag. Milled stock. Three or six dozen in case. 




No. 299 Supercream Shaving Stick: 

A delightfully perfumed soap of 
excellent emollient qualities; soft- 
ening to the beard and producing a 
profuse lather that is soothing to 
the face and will not irritate. This 
Shaving Soap is the result of years 
of experimenting by our scientific 
staff. Each cake in a metal con- 
tainer, which is packed in a carton. 




No. 147 Pure Palm Soap: 

A standard number, yellow colored palm oil and 
tallow soap for general toilet use. Twelve in box, 
unwrapped. 



Every cake of toilet soap bearing the name of 
Armour and Company carries our guarantee of abso- 
lute purity. 



189 




No. 128 Premo Soap (Light or Dark): 

A transparent glycerine soap. It is a standard 
medium-priced number of free lathering properties 
and delicate perfume. Three in box, unwrapped. 



ms 




Industrial Tar Soap: 

A hard milled tar soap of great lasting properties. 
Especially adapted for use by mechanics. In cartons 
50 or 100 cakes to box. 




No. 177 Violetta Soap: 

A very popular medium-priced soap of high quality. 
Pure white, containing delicate odor. Three in box, 
wrapped. 

Every cake of toilet soap bearing the name of 
Armour and Company carries our guarantee of abso- 
lute purity. 



190 




No. 175 Cold Cream and Glycerine Soap: 

A popular priced combination toilet and complexion 
soap. Three in box, wrapped. 




Monster Series: 

Put up in five odors, comprising Buttermilk, Clover- 
blossom, Hazel Cream, Oatmeal and Turkish Bath. 
Large cakes of hard milled toilet soap. Twelve in 
box, unwrapped. 




No. 119 Genuine Pure Glycerine Soap: 

The biggest value on the market today. A soap 
brand that pleases both dealer and consumer and 
makes a friend of every user. 



Every cake of toilet soap bearing the name of 
Armour and Company carries our guarantee of abso- 
lute purity. 



191 




No. 142 Turkish Bath Soap: 

A small cake of brown colored toilet or bath soap 
with pleasant perfume. Twelve in box, unwrapped. 




No. 204 Flesope: 

A pure white soap containing ingredients which 
make it a perfect insecticide. Fatal to fleas and 
other vermin. Specially recommended for dogs as 
it leaves the hair soft and glossy and free from all 
odor. Each cake in carton, 6 cartons to box. 



Every cake of toilet soap bearing the name of 
Armour and Company carries our guarantee of abso- 
lute purity. 



192 




Economy Line Toilet Soap: 

There are two brands in this series: Buttermilk 
and Borax and Lemon Cream. They are positively 
the biggest value in a pure toilet soap ever offered 
for the money. 



IVlotorists' and IVlechanics' 
Soap Paste: 

A scientific hand soap 
that "starts" the dirt. 
Better and quicker action 
than any preparation on 
the market with no in- 
jurious effect on the skin. 
A big can. 





Pineywood Tar Glycerine Soap: 

A hard French milled tar soap. Exceptionally fine 
quality. For the Western States we put this soap 
up under our Industrial Tar brand. 

Every cake of toilet soap bearing the name of 
Armour and Company carries our guarantee of abso- 
lute purity. 



193 




Milady Toilet Soap: 

Is a thoroughly milled white toilet soap, absolutely 
pure and neutral. Popular price. 

Garden Series: 

Prepared in 3 odors, Violet, Rose, Verbena. Very 
highly scented, the odors being unusually true to the 
real flower. Wrappers and boxes of delicate and 
beautiful design. Packed 3 cakes to box. 

Baby's Balm Talcum Powder: 

A heavily borated talcum of the finest possible 
texture, designed especially for use in the care of 
infants. There are many features about this package 
and product which distinguish it from the large 
variety of talcums on the market. 

Venetian Bath Series: 

A large, round, finely milled, compact Soap Tablet 
for bath and toilet use. Prepared in 5 odors: Violet, 
Verbena, Peroxide, Geranium and Corylopsis. The 
economy of this character of soap as compared with 
soaps of other styles is a feature to which we draw 
special attention. Packed 12 to box. 

Peroxide Bath Soap: 

Of the same character and stock as Venetian but 
cut into oblong bars instead of round tablets. Packed 
12 cakes to box. 



Every cake of toilet soap bearing the name of 
Armour and Company carries our guarantee of abso- 
lute purity. 



194 



m^ 




Broadway Bath: 

The last word in style and value. The newest and 
one of the most practical shapes for a bath soap 
that has ever been designed. (Copyrighted by 
Armour and Company, 1915.) Each cake is wrapped 
in glassine paper. Highly scented, profuse in lather- 
ing properties. Packed 3 dozen to fibre case. 

All Pure Series: 

Prepared in five (5) styles. A large oval cake, un- 
wrapped. Packed 12 cakes to box. These soaps are 
of the same style and quality as the "Economy 
Twins" (Buttermilk and Borax and Lemon Cream). 
Exceptional value. 

Fragrant Series: 

A nicely scented, attractive toilet soap. Packed 3 
cakes to box. This series differs from our higher 
priced lines only in perfume and style of package. 
4 odors: Carnation, Sweet Brier, Buttercup, Violet. 

Signet Glycerine: 

A very popular transparent soap. Medium priced. 
Unscented and affording a luxuriant lather. Wrapped. 
Packed 12 cakes to box. 

Armour Squares: 

Prepared in 6 varieties. All popular. As indicated 
by name, cakes are square. The shape of these 
cakes renders them very satisfactory for either bath 
or toilet use. 

Every cake of toilet soap bearing the name of 
Armour and Company carries our guarantee of abso- 
lute purity. 



195 



COCOANUT OIL SOAPS 

We use only the best of material and our soaps of 
this nature are of high quality. They will lather 
freely and are especially adapted for use in sections 
where the water is extremely hard. 

No. 91 Hardwater Castile: 

A large, oval cake, pure white. Especially suitable 
for hard water. Profuse in lather and imparts a deli- 
cate odor to the skin. 




Oval Label Hard Water Toilet Soap: 

A new Oval Label product conforming to the same 
high standards required in all products carrying the 
oval label. An attractive package; highly satisfac- 
tory in hard or soft water; delicately perfumed. 
Packed three or six dozen to the case. 

Zebra Castile Soap: 

A pure cocoanut oil soap, mottled, packed in boxes, 
100 bars to box. 



Every cake of toilet soap bearing the name of 
Armour and Company carries our guarantee of abso- 
lute purity. 



196 



Armour Fertilizer Worlcs 



FERTILIZERS 

Animal matter such as dried blood, tankage, bone, 
etc., serves a most useful purpose in the manufacture 
of commercial fertilizers. In large modern factories 
these materials are combined under strict chemical 
control with acid phosphate, nitrate of soda and 
potash salts into an almost endless variety of for- 
mulas suitable for the many different soils and crops 
in both this and foreign countries, where they have 
proven to be one of the most economical mediums 
of enriching the soil, hastening maturity, increasing 
the yield and improving the quality of crops to which 
they are applied. 

Fertilizer factories for the manufacture and dis- 
tribution of Armour's animal fertilizers are located 
at the following points: 

Chicago, Baltimore, Atlanta, Chrome, N. J., Jeffer- 
sonville, Ind., Wilmington, N. C, Greensboro, N. C, 
Buena Vista, Va., Omaha, Fort Worth, New Orleans, 
Augusta, Ga., Savannah, Ga., Jacksonville, Nashville, 
Kansas City, East St. Louis, Sioux City and various 
other points. 

Our products are used as Fertilizers for the fol- 
lowing: 

Cereals. Hay. Sugar Beets. 

Cotton. Melons. Tobacco. 

Fruits. Nursery Stocks. Truck Gardens. 

Grain. Potatoes. 

In our manufacturing processes none but the best 
of ingredients are used. Some of these, which enter 
into the manufacture of our combinations, are as 
follows: 

Sulphate of Ammonia. Sulphate of Potash. 

Blood. Acid Phosphate. 

Bone Meal. Nitrate of Soda. 

Raw Bone Meal. Tankaso. 

197 



Kainit. Concentrated Tankage. 

Muriate of Potash. 

Detailed descriptive matter bearing on our Fer- 
tilizers can be had on request of Armour Fertilizer 
Works, Chicago. 

BLOOD ALBUMEN 
Standard Albumen: 
Extra Light Special Albumen: 
Black Albumen: 

Defibrinated Liquid Blood: 

Standard and Special grades Albumen are used by 
cotton cloth printers for setting colors on print cloths. 

Black Albumen is used by leather finishers, who 
also use some light grades of Albumen and Liquid 
Blood. Also used as a glue in the manufacture of 
Waterproof Veneers. 

Blood Meal: 
For Poultry and Stock. 

Meat Meal: 

The famous hog feed. 



198 



Sand Paper Department 

Crystolon Cloth: 

Alundum Cloth: 

Is used not only in the shoe trade, but for the same 
purposes that Emery Cloth is used. Many firms have 
found the Alundum Cloth more satisfactory than the 
Emery. 

This cloth is made in sheets 9x11 inches, also in 
rolls of 9, 18 and 27-inch widths by 50 yards long, 
the same as Emery Cloth. 

In appearance it resembles Emery very much. 

Crystolon Combination: 

Alundum Combination: 

Is used largely by the shoe trade in narrow width 
rolls moulded into shape, for heel-scouring purposes. 
This is made originally in 28-inch rolls, and the proc- 
ess of manufacture is much the same as that of 
Garnet Combination, the difference being that Alun- 
dum mineral is used instead of Garnet. 

Crystolon Paper: 

Alundum Paper: 

Is extensively used by shoe manufacturers, as the 
cutting qualities it shows on leather render it very 
satisfactory. It is used for buffing the soles and 
heels of shoes and is made in a great variety of 
widths, ranging from ^ to 3 inches; also 24-inch 
rolls by 50 yards long. It is also made in sheets 9x11 
inches, 9xlli/^ inches and 9x12 inches. 

This product has demonstrated in many instances 
that for metal work it is far superior to Emery 
Paper. 

Emery Cloth: 

Is sold in sheets 9x11 inches; also in rolls of 9, 
18 and 27-inch widths by 50 yards long, and is consid- 

199 



ered a very good abrasive for metals, as the cutting- 
quality of Emery is very well known. 

Emery Grains: 

We sell these in the bulk form, in all grades or 
sizes, in 100 lb. lots. 

Emery Paper: 

Is used for grinding and polishing by firms who 
work in metals. It is sold in sheets 9x11 inches, 
also in rolls 24 inches wide by 50 yards long. 

Flint Cloth: 

This material is, as the name implies, a cloth 
backing coated with Flint Quartz or grains. 

It is used principally for belt purposes, and while 
originally made in 28-inch widths by 50 yards long, 
it is usually cut into smaller size belts. It is less 
expensive than Garnet Cloth, and is used for sanding 
soft woods and for some of the lighter work on 
hardwood. 

Flint Paper: 

Nearly always called Sand Paper. It is made in 
both sheets and rolls. The widths of the roll goods 
are the same as those of Garnet Paper, namely 24, 
30, 36, 40, 42 and 48 inches by 50 yards long, and 
these original width rolls are cut up on request into 
any desired width, provided the customer takes the 
contents of the entire original roll; these narrow 
widths selling at prices as shown on our price list. 

Flint Paper is used in the roll form on sanding 
machines by firms who manufacture products from 
the soft woods, such as Pine, etc., these firms using 
the Flint because it lasts approximately as lon'g on 
the soft woods as the Garnet, and is less expensive. 

Flint Ream Paper is of two kinds, the Armour 
brand of Flint Paper, size 9x11 inches, being the 
first quality, while our Helmet brand 9x11 and our 
Bull's Head brand of Flint Paper, size 8%xl0i^ 
inches, are second quality. Also Lakeside brand, 

8%xioy2. 

200 



Flint Ream Paper is used for polishing and other 
sanding purposes, and is sold principally through the 
hardware dealers or jobbers, as well as the paint and 
wallpaper stores. 

Flint Finishing Paper: 

This is practically the same as the garnet finishing 
paper, only that flint sand is used instead of garnet. 

Flint Sand: 

We sell this in the bulk form, in all grades or sizes, 
in -100 lb. lots. 

Garnet Cloth: 

Is just what the name implies; a cloth covered 
with Garnet Sand, and is used principally for making 
sand belts. This cloth is made originally in 28-inch 
rolls 50 yards long. These are cut into 14-inch 
widths, or any size as required; our rule being that 
the customer must take the contents of a 14-inch or 
28-inch roll. 

Garnet Combination: 

Sometimes called Garnet Paper-Cloth. Is made by 
combining Paper and Cloth, then applying the Garnet 
on the cloth side by means of glue. This material is 
used for the same purposes as Garnet Cloth, but is 
not so expensive. It is made in the same widths and 
lengths as Garnet Cloth. 

Garnet Paper: 

Is used by firms manufacturing articles from hard- 
woods, such as oak, hickory, mahogany, walnut, etc. 
It is more expensive than the Flint Paper but does 
more work in proportion, thus showing a saving. 

It is made in rolls and sheets 9x11 inches; the 
original width rolls being 24, 30, 36, 40, 42 and 48 
inches by 50 yards long. These are sometimes cut 
into small width rolls on request of the customer. 
If a party desires 6-inch rolls, we usually request 
that he take the contents of an entire original width 
roll. 

201 



Garnet Ream Paper is packed 480 sheets per ream, 
and is used by the same class of trade as Garnet 
Roll Paper. 

Garnet Finishing Paper: 

This, as the name implies, is used for finishing pur- 
poses. It is a very light weight paper backing coated 
with the finer grades of Garnet Sand. It is manu- 
factured in two sizes, sheets 9x11 inches, and rolls 
11 inches wide by 60 yards long. 

Finishing paper is made in both single-faced and 
double-faced, coated on either one or both sides and 
is sometimes called splitting paper. The roll paper, 
however, is made only in the double-faced. The ream 
paper is made in both single and double faced. This 
double-faced paper is so manufactured that it can be 
readily separated. A ream of double-faced finishing 
paper contains 240 sheets, or half the number con- 
tained in a ream of single-faced. Each sheet of 
double-faced paper of course produces two sheets 
when split, the ream of 240 sheets thus giving 480 
sheets in all, the number contained in a ream of 
single-faced paper. 

Garnet Sand: 

We sell this in the bulk form, in all grades or sizes, 
in 100 lb. lots. 



202 



Curled Hair Department 

We manufacture curled hair in black, white and 
gray colors, prices varying according to the resiliency 
and length of the hair. It is used for upholstering 
motor cars, carriages, mattresses and upholstered 
furniture. 

We produce a large percentage of the material and 
import from South America horse hair obtained from 
the tails and manes of live horses roaming the plains. 
It is sorted into the various colors and lengths, the 
hard separately from the soft, and put through a 
thorough cleaning and sterilizing process. It is then 
spun into small ropes, boiled, steamed and baked and 
given a further sterilization. After remaining in the 
rope a sufficient time to insure thorough seasoning 
it is picked and made ready for commercial uses. 

Subjection to these processes renders the hair abso- 
lutely pure, clean and odorless; will not absorb 
moisture and deleterious substances. Has greater 
resiliency and is more wholesome to sleep on than 
cotton and felt. 

Prices and samples will be furnished on application 
to the Curled Hair Department, Chicago. 



Ammonia Department 

We put up Anhydrous Ammonia for the trade in 
cylinders of three sizes — those containing 50 pounds, 
those containing 100 pounds, and the extra large size 
containing 150 pounds net. We have convenient 
stock carrying points and can fill orders promptly. 

Armour's Anhydrous Ammonia is made from aqua- 
ammonia, a by-product of the coking industry, and 
is guaranteed to be absolutely pure, dry and volatile. 
It is NOT A BY-PRODUCT OF PACKING HOUSE 
OFFAL. Under ordinary conditions it is a colorless 
gas, consisting of a combination or union of two 
other gases, viz., Nitrogen and Hydrogen. Ammonia 
is not combustible at the ordinary temperature and 
a flame is extinguished if plunged into the gas. Under 
usual conditions of temperature and atmospheric 
pressure, Anhydrous Ammonia is a gas, yet at a 
temperature of about 28.5 degrees below zero, at 
normal atmospheric pressure, or when it is subjected 
to 100 pounds pressure per square inch, at ordinary 
temperature, it becomes a liquid. Around 110 degrees 
below zero it congeals or freezes to a white, crystal- 
line, odorless mass. 

Anhydrous Ammonia is used as a refrigerating 
medium, and for this purpose it is held by the leading 
authorities to be the most economical, as well as the 
most reliable and effective agent for that purpose. 
It is also used in French dry cleaning processes, for 
certain case-hardening processes and also by wood 
furniture and fixture manufacturers for toning oak 
and other hardwoods. The department is glad at 
all times to answer specific inquiries regarding any 
of these processes. 

204 



CLASSES OF TRADE USING ARMOUR'S 
"QUALITY" PRODUCTS 

Agricultural Implements— Anhydrous Ammonia, Glue, 
Sandpaper. 

Air Cooling for Churches, Hotels, Offices, Residences, 
Restaurants, Theatres, Etc.— Anhydrous Ammonia. 

Alcohol (recovery of) — Anhydrous Ammonia. 

Aluminum Manufacture — Anhydrous Ammonia. 

Amusements — Grape Juice, Malted Milk, Soda Foun- 
tain Supplies, Soft Drinks, Oleomargarine, Coffee. 

Aquarium and Fish Exhibits — Anhydrous Ammonia. 

Arms Manufacturers — Sandpaper, Oils, Soap. 

Army and Navy — Butter, Cheese, Eggs, Poultry, 
Packing House Products, Soap, Oleomargarine. 

Army Posts — Packing House Products, particularly 
Dressed Beef, Soap, Oleomargarine, Coffee, Rolled 
Oats. 

Automobile Manufacturers — Anhydrous Ammonia, 
Glue, Sandpaper, Curled Hair, Soap. 

Automobile Tire Fillers — Glue. 

Bakers — Canned Fruits, Flavoring Extracts, Cocoa, 
Flavoring Emulsions, Marshmallow Topping, Pie 
and Cake Filler, Glace Fruits, Canned Foods, Gela- 
tine, Butter, Eggs (Shelled and Frozen), Anhydrous 
Ammonia, Oleomargarine, Cooking Oil, Soap. 

Banks — Toilet Articles, Soap. 

Barber Chairs — Glue, Sandpaper. 

Barber Supply Houses — Toilet Articles, Soap. 

Barber Shops — Soap. 

Bar Supplies (wholesale) — Dry Sausage, Soda Foun- 
tain Supplies. 

Bar Fixtures — Glue, Sandpaper. 

Bath Houses — Toilet Articles, Soap. 

Beauty Parlors — Toilet Articles, Soap. 

Beef Houses (wholesale) — Packing House Products. 

Beer Storage — Anhydrous Ammonia. 

Blast Furnace (air drying) — Anhydrous Ammonia. 

Bleaching Works — Anhydrous Ammonia. 

Bicycles — Glue, Emery Cloth. 

Billiard Tables^ — Glue, Sandpaper. 

Boarding Camps — Packing House Products, Butter, 
Cheese, Eggs, Poultry, Soap, Oleomargarine. 

205 



Boarding Schools — Packing House Products, Butter, 
Cheese, Eggs, Poultry, Soap, Oleomargarine, Cof- 
fee, Rolled Oats. 

Boat Lines — Packing House Products, Butter, Coffee, 
Cheese, Eggs, Poultry, Soap, Oleomargarine, etc. 

Bookbinders — Glue. 

Boots and Shoes — Glue, Sandpaper. 

Boxing Glove Manufacturers — Curled Hair. 

Boxes (Paper, Wooden, Cigar) — Glue, Sandpaper. 

Bottlers — Soap, Anhydrous Ammonia. 

Breweries — Anhydrous Ammonia, 

Brooms — Glue. 

Brushes — Glue, Sandpaper. 

Butcher Supplies (wholesale) — Casings. 

Butter and Egg Stores — Butter, Cheese, Eggs, Oleo- 
margarine. 

Cabinet Makers — Glue, Sandpaper. 

Cafes — Packing House Products, Butter, Cheese, 
Eggs, Poultry, Soap, Toilet Articles, Fruit Pre- 
serves, Grape Juice, Canned Fruits, Cherries I.M.F., 
Extract of Beef, Bouillon Cubes, Oleomargarine, 
Coffee, Rolled Oats. 

Caici miners — Glue. 

Camera Manufacturers — Glue, Sandpaper. 

Camps — Packing House Products, Oleomargarine. 

Candle Makers — Tallow, Grease, Raw Soap Stock, 
Anhydrous Ammonia, Yellow Grease Stearine, 
White Grease Stearine. 

Candy Makers — Butter, Shelled and Frozen Eggs, 
C. P. Glycerine, Kokolene, Cocoa. 

Canning Factories — Smoked Meats, Dry Salt Meats, 
Anhydrous Ammonia. 

Carbonated Beverages — ^Anhydrous Ammonia, Soda 
Fountain Supplies. 

Carpet and Rug Cleaners — Soap. 

Carpets — Glue. 

Carriages — Glue, Sandpaper, Soap. 

Cars — Glue, Sandpaper, Soap. 

Caskets — Glue, Sandpaper. 

Celluloid Manufacturers — Anhydrous Ammonia. 

Cement Manufacturers — Glue. 

Chain Stores — Butter, Cheese, Eggs, Poultry, Pack- 
ing House Products, Oleomargarine. 

Chairs— Glue, Sandpaper. 

206 



Chemical Works — Anhydrous Ammonia. 

Chocolate Manufacturers — Anhydrous Ammonia. 

Cider Manufacturers — Anhydrous Ammonia. 

Cigar Manufacturers — Anhydrous Ammonia. 

Cigar Storage — Anhydrous Ammonia. 

Clock Manufacturers — Clock Cord. 

Clubs— Toilet Articles, Soap, Hotel Toilets, White 
Floating, Scrubbing. Soaps, Washing Powder, Green 
Oil Soap, Grape Juice, Fruit Preserves, Packing 
House Products, Butter, Cheese, Eggs, Poultry, 
Oleomargarine, Coffee, Rolled Oats. 

Cocoa Manufacturers — Anhydrous Ammonia. 

Coffins — Glue, Sandpaper. 

Cold Storage Warehouses (more than 200 different 
kinds of articles stored) — Anhydrous Ammonia. 

Collar and Cuff (Paper) — Glue. 

Colleges — Packing House Products, Butter, Cheese, 
Eggs, Poultry, Soap, Washing Powder, Oleomar- 
garine, Coffee, Rolled Oats. 

Commissaries — Canned Meats, Canned Foods, Pack- 
ing House Products, Oleomargarine, Butter, Cheese, 
Eggs, Poultry, Coffee, Rolled Oats. 

Compound Lard Manufacture — ^Anhydrous Ammonia. 

Company Stores — Toilet and Laundry Soaps (all 
kinds). Packing House Products, Oleomargarine. 

Condenseries — Anhydrous Ammonia, Sandpaper. 

Confectioners — Cherries I.M.F., Soda Fountain Sup- 
plies, Hot Drinks Supplies, Grape Juice, Glace 
Fruits, Flavoring Emulsions, Malted Milk, Gela- 
tine, Anhydrous Ammonia, Oleomargarine, Butter, 
Eggs (Shelled and Frozen). 

Cooperage — Glue. 

Cotton Mills — Anhydrous Ammonia, Soap. 

Corset Manufacturers — Glue, Curled Hair. 

Creameries — ^Anhydrous Ammonia. 

Curtain Fixtures — Glue. 

Cutlery — Glue, Sandpaper. 

Dairies — Anhydrous Ammonia, Soap. 

Dehydrating — Anhydrous Ammonia. 

207 



Delicatessens — Grape Juice, Cherries I.M.F., Extract 
of Beef, Bouillon Cubes, Fruit Preserves, Jellies, 
Canned Fruits, Flavoring Extracts, Dry Sausage, 
Smoked Meats, Dry Salt Meats, Refinery Products, 
Oleomargarine, Butter, Cheese, Eggs, Coffee, Rolled 
Oats. 

Department Stores — Anhydrous Ammonia, Curled 
Hair, Packing House Products, Soap, Butter, 
Cheese, Eggs, Poultry, Drum Snares, Oleomar- 
garine, Coffee, Rolled Oats, etc. 

Desks — Glue, Sandpaper, Soap. 

Dining Car Lines — Packing House Products, Soap, 
Oleomargarine, Butter, Cheese, Eggs, Poultry, Cof- 
fee, Rolled Oats. 

Disc Grinding — Sandpaper. 

Distilleries — Anhydrous Ammonia. 

Dredges, etc. — Anhydrous Ammonia, Soap. 

Druggists (retail) — Pharmaceutical Products, Glue, 
Toilet Articles, Soap, Pepsin, Pancreatin, Thyroids, 
etc., C. P. Glycerine, Anhydrous Ammonia, 
Extract of Beef, Soluble Beef, Bouillon Cubes, 
Grape Juice, Soda Fountain Supplies, Hot Drinks 
Supplies, Malted Milk, Musical Strings, Butter, 
Cheese, Eggs. 

Druggists (wholesale) — Toilet Articles, Soap, Sur- 
gical Ligature, Musical Strings. 

Drug Manufacturers — Anhydrous Ammonia. ' 

Drum Manufacturers — Drum Snares. 

Dry Goods Houses — Toilet Articles, Soap. 

Egg Freezing — Anhydrous Ammonia. 

Electric and Elevated Railways — Soaj), Sand and 
Emery Paper. 

Electrical Supply Manufacture — Anhydrous Ammonia, 
Soap, Sand and Emery Paper. 

Ether (recovery of) — Anhydrous Ammonia. 

Explosives (manufacture and storage of) — Anhydrous 
Ammonia. 

Exporters of Food Products — Anhydrous Ammonia, 
Oleomargarine. 

Fancy Groceries — Toilet Articles, Canned Foods, 
Soap, Smoked Meat, Oleomargarine, etc. 

Factories (all kinds) — Soap. 

Feed Dealers— Blood, Meat, Bone INIeal for Poultry 
and Stock. 

208 



Fern Storage— Anhydrous Ammonia. 

Filtering Plants^ — Anhydrous Ammonia. 

Fish Culture — Anhydrous Ammonia, Oleomargarine. 

Fisheries— Milts, Livers, Lungs, Plucks, Hearts, Oleo- 
margarine. 

Fish Freezing — Anhydrous Ammonia. 

Fish Merchants — Dry Sausage. 

Fish Storage — Anhydrous Ammonia. 

Five and Ten Cent Stores — Toilet Articles, Soap, 
Washing Powder, Lighthouse Cleanser, Oleomar- 
garine. 

Florists — Anhydrous Ammonia. 

Floor Surfacing Machine Manufacturers — Sandpaper. 

Fruit Handling — Anhydrous Ammonia. 

Fruit Merchants (whclesale) — Dry Sausage, Oleomar- 
garine. 

Furniture and Piano Factories and Large Furniture 
Stores — Green Oil and Castile Soaps, Glue, Sand- 
paper. 

Furriers — Anhydrous Ammonia. 

Fur Storage — Anhydrous Ammonia. 

Gas Condensing — Anhydrous Ammonia. 

Gelatine Works — Anhydrous Ammonia. 

General Commission and Jobbing Trade — Butter, 
Cheese, Eggs, Poultry, Oleomargarine. 

General Stores — Packing House Products, Soap, Poul- 
try and Live Stock, Meal and Bone Feed, Oleomar- 
garine, Butter, Cheese, Eggs, Poultry. 

Glass Making — Anhydrous Ammonia. 

Glue Manufacture — Anhydrous Ammonia. 

Golf Clubs — Grape Juice, Fruit Preserves, Fancy 
Table Canned Fruits, Bouillon Cubes, Canned 
Foods, Canned Meats, Soap, Lighthouse Cleanser, 
Butter, Cheese, Eggs, Poultry. 

Government Arsenals — Soap, Sandpaper, Oils, Case 
Hardening Bone. 

Grain Elevators — Blood, Meat and Bone Meal for 
Poultry and Stock, 

Grocery Stores (retail) — Grape Juice, Cherries LM.F., 
Extract of Beef, Gelatine, Bouillon Cubes, Fruit 
Preserves, Jellies, Canned Fruits, Flavoring Ex- 
tracts, Dry Sausage, Canned Meats, Canned Foods. 
Butter, Cheese, Eggs, Refining Products, Smoked 
Meats, Dry Salt Meats, Butterine, Oleomargarine, 

209 



Soap, Washing Powder, Lighthouse Cleanser, An- 
hydrous Ammonia, Coffee, Rolled Oats. 

Grocers (wholesale)— Dry Sausage, Butter, Cheese, 
Eggs, Poultry, Refinery Products, Smoked Meat, 
Dry Salt Meat, Lighthouse Cleanser, Soap, Oleo- 
margarine. 

Hair Dressers — Soap, Supertar, German Green and 
Green Oil Soap. 

Hardware Houses (wholesale) — Supercream, Super- 
tar, Glue, Sandpaper. 

Hardware Stores — Glue, Sandpaper, Tennis Gut. 

Harp Manufacturers — Harp Strings. 

Harness Pad Manufacturers — Curled Hair. 

Hide Curing — Anhydrous Ammonia. 

Horse Collar Manufacturers — Curled Hair. 

Hospitals — Extract of Beef, Soluble Beef, Grape 
Juice, Bouillon Cubes, Malted Milk, Packing House 
Products, Hog Bladders, Surgical Ligature, Light- 
house Cleanser, Refinery Products, Soap, Washing 
Powder, Anhydrous Ammonia, Oleomargarine, But- 
ter, Cheese, Eggs, Poultry, Coffee, Rolled Oats. 

Hotels — Fruit Preserves, Grape Juice, Canned Fruits, 
Cherries I.M.F., Extract of Beef, Bouillon Cubes, 
Packing House Products, including Hotel Cuts, 
Canned Meats, Canned Foods, Mince Meat, Butter, 
Cheese, Eggs, Poultry, Smoked Meats, Dry Salt 
Meats, Refinery Products, Sweet Pickled Meats, 
Toilet Articles, Soap, Lighthouse Cleanser, Wash- 
ing Powder, Anhydrous Ammonia, Oleomargarine. 

Ice Cream Manufacturers — Gelatine, Butter, Eggs, 
Soap, Bulk Crushed Fruits, Flavoring Extracts and 
Emulsions, Cocoa, Cherries I.M.F., Canned Pine- 
apple. • 

Ice Cream Cone Manufacturers — Oleomargarine'. 

Ice Manufacture — Anhydrous Ammonia. 

Ice Skating Rinks — Anhydrous Ammonia. 

Ice Storage — Anhydrous Ammonia. 

Ink Manufacture — Anhydrous Ammonia. 

Institutions — Packing House Products, Canned Meat, 
Canned Food, Refinery Products, Toilet Articles, 
Soaps, Washing Powder, Lighthouse Cleanser, 
Oleomargarine, Butter, Cheese, Eggs, Poultry. 

Interior Decorating — Glue. 

Interior Finish — Sandpaper. 

210 



Iron, Steel and Brass — Glue, Emery Paper. 

Isinglass Manufacture — Anhydrous Ammonia. 

Italian Importers — Dry Sausage, Oleomargarine. 

Italian Labor Agencies — Dry Sausage. 

Italian Shipping Agents — Dry Sausage. 

Laboratory Work — Anhydrous Ammonia. 

Lard Refining — ^Anhydrous Ammonia. 

Large Factories — Soaps, Washing Powder in barrels 
and pails. 

Large Restaurants — Laundry and Scrubbing Soaps, 
Washing Powder in barrels and pails. Hotel Toilet 
Soaps, Lighthouse Cleanser, Oleomargarine, Butter, 
Cheese, Eggs, Poultry. 

Laundries — Anhydrous Ammonia, Toilet Articles, 
Soap. 

Leather Belting — Glue. 

Leather IVIanufacture— Anhydrous Ammonia. 

Liquid Air Manufacture (for production of Nitrogen, 
etc.) — Anhydrous Ammonia. 

Liquor Merchants (wholesale) — Dry Sausage. 

Liquor Storage — Anhydrous Ammonia. 

Liveries — Soap. 

Lumber Camps — Butter, Cheese, Eggs, Poultry, Bar- 
reled Pork and Beef, Smoked Meat, Dry Salt Meat, 
Soap, Oleomargarine. 

Lunch Rooms — Dry Sausage, Canned Meats, Canned 
Foods, Fresh and Smoked Sausage, Packing House 
Products, Soap, Oleomargarine. 

Macaroni Manufacturers — Dry Sausage, Oleomar- 
garine, Frozen Eggs. 

Machine Shops — Soap, Emery Cloth, Case Hardening 
Bone. 

Mail Order Houses — Laundry and Toilet Soaps (all 
styles), Private brands considered if in large quan- 
tities. Toilet Articles, Packing House Products, 
Oleomargarine. 

Malt Extract Manufacture — Anhydrous Ammonia. 

Malt Manufacture — Anhydrous Ammonia.. 

Match Manufacturers — Glue. 

Mattress Makers — Curled Hair. 

Meat Curing — Anhydrous Ammonia. 

Meat Markets — Packing House Meat Products, An- 
hydrous Ammonia, Butter, Cheese, Eggs, Poultry, 
Refinery Products, Cooking Oil, Oleomargarine, 

211 



Barreled Pork and Beef, Dry Sausage, Canned 
Aleats, Smoked Meats, Dry Salt Meats. 

Meat Storage — Anhydrous Ammonia. 

Medical Treatment (Cold rooms for Fever Patients — 
C. S. of Anatomical Parts, etc.) — Anhydrous Am- 
monia. 

Menageries — Packing House Meat Products for Ani- 
mals. 

Mercerizing Works — Anhydrous Ammonia. 

Metal Products (finished) — Sandpaper. 

Military Encampments — Packing House 'Products, 
Soap, Oleomargarine, Butter, Cheese, Eggs, Poultry. 

Millers — Blood, Meat, Bone Meal for Poultry and 
Stock. 

Mineral Water — Anhydrous Ammonia. 

Mining and Smelting — Anhydrous Ammonia. 

Models — Glue, Sandpaper. 

Morgues — Anhydrous Ammonia. 

Motor Boats — Curled Hair, Sandpaper, Glue, Soap. 

Motor Car Manufacturers — Curled Hair, Glue, Sand- 
l)aper, Soap. 

Mouldings (picture) — Glue, Sandpaper. 

Musical Instruments — Glue, Sandpaper. 

Music Stores — Musical Strings, Drum Snares. 

Navsl Stations — Packing House Products, Soap, But- 
ter, Eggs, Cheese, Poultry. 

Nurserymen — Anhydrous Ammonia. 

Office Buildings — Soap, Washing Powder (barrels and 
pails). 

Office Buildings (cooling drinking water) — Anhydrous 
Ammonia. 

Oil Cloths— Glue. 

Oil Companies — Lard Oil, Tallow Oil, Acidless Tallow 
Oil, Cylinder Tallow. 

Oil Refiners^Glue, Anhydrous Ammonia. 

Oleomargarine Manufacture — Anhydrous Ammonia, 
Buttei-. 

Optical Instrument Manufacture — Anhydrous Am- 
monia. 

Organs— Glue, Sandpaper. 

Oyster Handling — Anhydrous Ammonia. 

Ozonating Plants — Anhydrous Ammonia. 

Packing Houses— Dry Sausage, Anhydrous Ammonia, 
Oleomargarine. 

212 



Padding Composition — Glue. 

Paint Stores — Glue, Sandpaper. 

Paint Works — Anhydrous Ammonia. 

Paper IVlanufacturers (Writing Paper, Wall Paper, 
Glazed Paper) — Glue, Anhydrous Ammonia. 

Paraffine Production — Anhydrous Ammonia. 

Patterns — Glue, Sandpaper. 

Peddlers^ — Packing House Products, Oleomargarine. 

Pencils — Glue, Sandpaper. 

Perfumery Manufacture — Anhydrous Ammonia. 

Photo Material Manufacture — Anhydrous Ammonia. 

Picture Frames — Glue, Sandpaper. 

Pi pe — Sandpaper. 

Planing Mills — Sandpaper. 

Plaster Casts and Moulds — Glue. 

Plasterers — Glue. 

Plug Tobacco Manufacturers — C. P. Glycerine. 

Pop Corn Venders — Oleomargarine, Butter. 

Pork and Bean Canneries — Barreled Pork. 

Poultry Freezing — Anhydrous Ammonia. 

Precooling — Anhydrous Ammonia. 

Printers' Roller Manufacturers — P. Y. Glycerine, 
Glue. 

Private Schools — Packing House Products, Light- 
house Cleanser, Soap, Washing Powder, Oleomar- 
garine. 

Produce Merchants (wholesale) — Anhydrous Am- 
monia, Dry Sausage, Oleomargarine. 

Prolonging Animal Hibernation (Silk Worms, Lady- 
bugs, etc.) — Anhydrous Ammonia. 

Prolonging Vegetable Hibernation (Bulbs, Seeds, 
Plants, Trees, etc.) — Anhydrous Ammonia. 

Provision (wholesale) — Dry Sausage, Oleomargarine. 

Public Buildings — Anhydrous Ammonia, Oleomar- 
garine. 

Public Institutions — Packing House Products, Light- 
house Cleanser, Soap, Washing Powder, Oleomar- 

. garine, Butter, Cheese, Eggs, Poultry, Coffee, 

Rolled Oats. 
Public Markets (Stalls) — Packing House Products, 

Oleomargarine, Butter, Cheese, Eggs, Poultry. 
Pulleys, Wood Split— Glue, Sandpaper, 
Putty Manufacturers — Beef Bladders. 
Quicksilver (recovery of) — Anhydrous Ammonia. 

213 



Racket Stores — Toilet Articles, Washing Powder, 
Lighthouse Cleanser. 

Railroads — Soap. 

Railroad Commissaries — Packing House Products, 
Soap, Oleomargarine, Butter, Cheese, Eggs,' Poultry. 

Refrigerators — Glue, Sandpaper. 

Rendering Works — Anhydrous Ammonia. 

Residence Cooling — Anhydrous Ammonia. 

Restaurants — Fruit Preserves, Grape Juice, Canned 
Fruits, Cherries I.M.F., Extract of Beef, Bouillon 
Cubes, Packing House Products, Dry Sausage, 
Canned Meats, Canned Foods, Butter, Cheese, 
Eggs, Poultry, Smoked Meats, Dry Salt Meats, 
Refinery Products, Soap, Washing Powder, Anhy- 
drous Ammonia, Lighthouse Cleanser, Oleomar- 
garine, Coffee, Rolled Oats. 

Rubber Goods Manufacturers— Soap, Anhydrous Am- 
monia. 

Saloons — Anhydrous Ammonia, Soda Fountain Sup- 
plies, Beef Extract, Bouillon Cubes. 

Salt Mining — Anhydrous Ammonia. 

Salt Refining — Anhydrous Ammonia. 

Sanitariums — Washing Powder in pails and barrels. 
Soap, Lighthouse Cleanser, Packing House Prod- 
ucts, Butter, Cheese, Eggs, Poultry, Oleomargarine, 
Coffee, Rolled Oats. 

Sash, Doors and Blinds — Glue, Sandpaper. 

Saw Manufacture — Anhydrous Ammonia. 

Sausage Manufacturers — Dry Sausage, Anhydrous 
Ammonia, Fresh Beef Blood. 

School Houses — Soap, Lighthouse Cleanser, .Wash- 
ing Powder, Oleomargarine. 

Sewing Machines — Glue, Sandpaper, 

Shaft Sinking — Anhydrous Ammonia. 

Ship Chandlers — Barreled Pork and Beef, Dry Sau- 
sage, Soap, Oleomargarine. 

Shoe Manufacturers— Hog Bladders, Glue, Sandpaper. 

Silk Manufacture — Anhydrous Ammonia. 

Sleeping Cars and Railroad Coach Manufacturers- 
Curled Hair, Sandpaper. 

Snuff Manufacturers— Beef Weasands. 

Soap Manufacturers — Anhydrous Ammonia. 

214 



Soda Fountains — Grape Juice, Soda Fountain Sup- 
plies, Hot Drinb:s Supplies, Malted Milk, Soft 
Drinks, Butter, Cheese, Eggs. 

Soup Manufacturers — Butter, Eggs, Oleomargarine. 

Sporting Goods Houses — Tennis Gut. 

Staff Decorating — Glue. 

State, County and Municipal Institutions — Soap, 
Lighthouse Cleanser, Washing Powder, Packing 
House Products, Oleomargarine, Butter, Cheese, 
Eggs, Poultry. 

Stationery Stores (wholesale) — Soap, P. Y. Glycerine. 

Steamship Companies — Toilet Articles, Soap, An- 
hydrous Ammonia, Packing House Products, Oleo- 
margarine, Butter, Cheese, Eggs, Poultry. 

Stearine Production — Anhydrous Ammonia. 

Steel Mills — Suet, Anhydrous Ammonia. 

Stock Farms — Soap. 

Street Pipe Refrigeration — Anhydrous Ammonia. 

Street Railroads — Soap, Washing Powder, Sandpaper, 
Glue. 

Sugar Refining — Anhydrous Ammonia. 

Sulphite Fibre Works — Anhydrous Ammonia. 

Summer Resorts — Butter, Cheese, Eggs, Poultry, 
Packing House Products, Oleomargarine. 

Surgical Supply Houses — Surgical Ligature, Soap. 

Syrup Manufacture — Anhydrous Ammonia. 

Tanneries — Anhydrous Ammonia, No. 1, No. 2 and 
No. 3 Pig Skins, No. 1 and No. 2 Ham Skins, salted 
whole Hog Skins, Egg Yolks, Neatsfoot Oil, Tallow 
Stearine, Oleo Stearine, Soap, Fresh Beef Blood. 

Tea and Coffee Stores — Soap, Butter, Cheese, ?]ggs, 
Smoked Meats, Oleomargarine, Coffee, etc. 

Testing Automobile Parts— Anhydrous Ammonia. 

Testing Batteries and Engines — Anhydrous Ammonia. 

Testing Insulation — Anhydrous Ammonia. 

Testing Paving Material — ^Anhydrous Ammonia. 

Testing Roofing Material, etc. — ^Anhydrous Ammonia. 

Textile Mills^ — Soap. 

Theatres — Toilet Articles, Soap. 

Thermometer Manufacture — ^Anhydrous Ammonia. 

Tobacco Manufacture — Anhydrous Ammonia. 

Toilet Supply Companies — Toilet Articles, Soap. 

Towel and Office Supply Companies — Soap. 

Toys — Glue, Sandpaper. 

215 



Trunks — Glue, Sandpaper. 

Turkish Baths — Soaps. 

Turpentine (naval stores) — Glue. 

Undertaking Establishments and Large Private Barns 
— Lighthouse Cleanser. 

Upholsterers — Curled Hair. 

Upholstered Furniture Manufacturers — Curled Hair. 

Violin Manufacturers — Violin Strings, Glue, Sand- 
paper. 

Wagons^Glue, Sandpaper. 

Wail Paper Houses — Green Oil for Calcimining. 

Watch Case Manufacturers — Sandpaper. 

Watch Factories — Anhydrous Ammonia, Emery 
Cloth. 

Whips— Glue. 

Window Shades — Glue. 

Wineries — Anhydrous Ammonia. 

Woolen Mills — Anhydrous Ammonia, Glue. 

Yeast Manufacture — Anhydrous Ammonia. 

Y. M. C. A.'s — Toilet Articles, Soap, Lighthouse 
Cleanser, Washing Powder, Oleomargarine, Butter, 
Eggs, Cheese, Poultry, Coffee, Rolled Oats. 

Y. W. C. A.'s — Toilet Articles, Soap, Lighthouse 
Cleanser, Washing Powder, Oleomargarine, Butter, 
Eggs, Cheese, Poultry, Coffee, Rolled Oats. 

Zinc Shavings — Anhydrous Ammonia. 

Zoological Gardens — Packing House Products for Ani- 
mals. 



216 



INDEX 



A 

Page 

Albumen 198 

Alundum Cloth I99 

AMMONIA DEPARTMENT 204 

Animal Oils 73 

Apple Butter 140 

Austrian Pork 85 

B 

Backs r.0-r)4-r>5-o6-r),S-r,2-l 13-125 

Back, Sheep 113 

Bacon 49-50-54-60 

Bakers' Oleomargarine Specialties 97-98 

Banjo Strings 168 

Bari Style Sausage 88 

Barrel Pork and Beef 61-69 

Beans 42-43 

Beef Extract 140 

BEEP PRODUCTS DEPARTMENT 116-120 

Bellies 56-57-58-60-125 

Beef and Pork, Barrel 61-67 

Beef Cuts 102-109 

Beef, Dressed 3-5 

Bladders 75-77 

Blood 116 

Bolog-na 128-129 

Bones 123 

Bouillon Cubes 141 

Brains 116-119-120-127 

Brisket, Beef 106 

Bungs 74-75-76 

lU'TTKK. CHEESE. ECCS AND POPLTRY DEPART- 
MENT 152-160 

Butts 40-58-69-122-123 

c 

Calf Cuts 114-119-120 

Calves, Dressed 9 

217 



Page 

CANNED FOOD DEPARTMENT 10-44 

Capacola 89-90 

Caps — Hog 77 

CASING DEPARTMENT 74-77 

Cauls 118-126 

Cheeks 126 

Cherries 143 

Cheese 153-156 

Chickens 159-160 

Chitterlings 77 

Chorizos 85 

Chucks 104-112 

Classes of Trade using Armour's "Quality" Products. 205-210 

Clears 60 

Clods 105 

Cocoa, Fountain 145-146 

Coffee , 30 

Concentrated Syrups 144-145 

Condiments 39 

Cooking Oil 72 

Coppa 89 

Corn Flakes 44 

Crushed Fruits ! 142 

Crystalon Cloth 199 

CURLED HAIR DEPARTMENT 203 

D 

D'Arles Sausage 87 

DRESSED BEEF DEPARTMENT 3-4-5 

Dressed Calves 6-9 

Dressed Hogs 6-7 

Dressed Lambs 6-7 

Dressed Pigs \ . . . 7-8 

DRESSED SHEEP DEPARTMENT 6-7-8 

Dried Fruits 151 

Dried Beef 50 

Drum Snares 171 

Dry Salt Meats 54 

DRY SAUSAGE DEPARTMENT 78-92 

Ducks 160 

E 

Ears 126 

Eggs 157-158 

218 



Page 

Emery Cloth 199-200 

Ends 109 

Evaporated Milk 37 

Ewes 6 

EXTRACT OF BEEF DEPARTMENT .140-141 

Extracts, Flavoring 142-148 

F 

Farmer Sausage 84 

Fat 125-126 

Fat Backs 54-55-125 

Feet 68-119-125 

FERTILIZER WORKS 197-198 

Fertilizers 197-198 

Fish Items 30-31-32 

Flank, Beef 106 

Flavoring Extracts 147-148 

Flint Cloth 200-201 

Fountain Cocoa 145-146 

Frankforts 130-131 

FRESH BEEF CUTS DEPARTMENT 102-115 

FRESH MEAT AND SAUSAGE DEPARTMENT 121-139 

Fries 120 

Fruit and Nut Specialties 142-143 

Fruits, Crushed 142 

Fruits in tins for pie bakers and table use 151 

G 

Garnet Cloth 201-202 

Geese 160 

Gelatine ' 175 

GLUE DEPARTMENT 175 

Glycerin 182 

Goteborg Sausage 84 

Grape Juice 146 

Grease . 72 

GUT STRING DEPARTMENT 163-174 

Guts . 77 

H 

Hair, Curled 203 

Ham, Beef 106 

Hamburger Steak 131 

Hams 47-48-50-51-52-124 

219 



Page 

Harp Strings 161) 

Heads . 119-12o 

Hearts 11()-119-120-12« 

Hispanosa 85 

Hocks 12:5 

Hogs. Dressed 7-8 

Holstein Sausage 83 

I 

Inedil)le Fats 72 

J 

J(>ll.v. Fruit 14S 

Jowls 12^ 

K 

Kidneys 117-120-120 

Killing Products 110 

Klobask 85 

Kokolene 72 



L 

Lachsschinkcn N4 

Lamb items 12(i 

Laml)s (5-7 

Landjaeger 80 

Lard 71-124 

Lard Oil 73 

LATNDKY SOAl' DFPAUT.MKXT 178-181 

L(>g, Sheep " 1 1 <> 

Lighthouse Ch-anser 180-181 

Lighthouse Washing Powder 180 

Lips 08-117 

Livers 110-110-120-120 

Loin Backs 5(5 

Loin, Beef 103-107 

Loin End, P»(>ef 102 

Loins 107-100-121 

Loin, Sheep lo;> 

Luncheon Meat 132-133-137 

Lungs 11<; 

Lyons Sausage 87 

220 



M 

Page 

Macaroni 44 

Maraschino Cherries 14;j 

Marshmallow Topping 148 

Meal 198 

Menage 88 

Mettwurst 82-83 

Milts 116-126 

MINCE MEAT DEl'ARTMEXT 26-27-28-29 

Mortadilla 85 

:\Ionths 68 

Musical Instrument Accessories "... .171-172-17o 

Musical Instrument Strings 163-164-166 

N 

Navel End, Beef 106 

Neatsfoot Oil 73 

Neck. Beef 106 

NEUTRAL DEPARTMENT 101 

Noodles 44 

Nut Margarine 96 

Nut-Ola 96 

o 

Page 

Oats 43 

OLEOMARGARINE DEPARTMENT 0:'>-99 

OLEO OIL DEPARTMENT 100 

P 

Peperoni 90 

I'EI'SIN DEI'ARTMENT 161-162 

I'icnics 51-124 

Pigs, Dressed 7-8 

Pineapple, Hawaiian, in tins 150 

Plate, Beef 106 

Plates 58 

Plucks 119-120 

Pork and Beans 19 

Pork and Beef, Barrel 61-67 

Pork Cuts 121-127 

Poultry 158-160 

I'oultrv Feeds 198 

Preserves 143-144 

Prosciutti 88-89 

PROVISION DEl'ARTMENT 47-69 

221 



R 

Page 

Racks 111-112-114 

Rattle, Beef 104 

REFINERY DEPARTMENT 71-73 

Rennets — Calf v • 76 

Rib Backs 55 

Rib *Roast, Beef 104 

Rib Roast, Lamb 113 

Ribs 52-53-60-104 

Ribs, Spare 59 

Rice 41-42 

Rinds 126 

Roll, Beef 107-108-101) 

Round, Bocf 104 

Rump Butt, Beef .' 105 

s 

Saddles 109-110-114 

Salami Sl-82-86-87-90 

SANDPAPER DEPARTMENT 199-202 

Sausage Items 127-139 

Sausage in Oil 92 

Sausage in Pickle 137-139 

Scrapple 136 

Shanks 106-118 

Shaving Soap 188-189-190 

Sheep Cuts 109-113 

Sheep Items 120 

Sheep, Dressed 6 

Short Clears 53-54-60 

Short Loin, Beef 105 

Shoulders ; . . . 50-51-59-60-121-122 

Sirloin Butt (Boneless) Beef '. 105 

Sirloin Strip (Boneless) Beef 107 

Skinned Hams 47 

Skins, Hog 126 

Skirt, Beef '. 106 

Snouts 68-127 

Soaps 178-196 

Soap Stock 72 

SODA FOUNTAIN SUPPLIES DEPARTMENT 142-151 

Soluble Beef 141 

Sosera 138-139 

Soups 22-23 

222 



Page 

Sopressata 87 

Souse 137 

Spaghetti 44 

Spare Ribs 59-122 

Stearine . . .♦ 72-100 

Stew 114 

Stock Feeds 198 

Stomachs 77 

Suet 117 

Sugar Cured Meats 47-51 

Summer Sausage 79-80 

Sweetbreads 117-119-120 

Syrups, Concentrated 144 

Syrups and Molasses 40-41 

T 

Tails . . 67-117-127 

Talcum Powder 184-194 

Tallow 72 

Tallow Oil 73 

Tankage 197-198 

Tenderloin, Beef 106-108 

Tenderloin (Boneless) Hanging Beef 106 

Tenderloin, Pork 123 

Tennis Strings 173-174 

TOILET ARTICLE DEPARTMENT 176-177 

TOILET SOAP DEPARTMENT 182-196 

Tongues 50-69-117-120 

Trimmings, Beef 118 

Trimmings, Pork 124 

Tripe 68-118 

"T" Strip, Beef 107 

Turkeys 159 

Tursouben 84 

V 

Veal Cuts . 114 

Vegetables 33-34-35-36-37 

Vegetole 72 

Vigoral 141 

Vin Fiz , 144 

Violoncello Strings . . . . ; 170 

Violin Strings 164-165-166-167 

223 



w 

Page 

\yashing Powder, Lighthovise iso-isi 

Wi'asands 7r> 

W ethers <i 

Wheat Flakes 44 

White Cloud 7i' 

Whips, Flavoring lOninlsions 14i» 



224 



021 469 m 6 



"^nnours 



QUA. 



PRODUCTS 



ARMOUR^»COMPANY 



U.S. A 



